Rustic Italian Frittata
An Italian dish that is Bellissimo! Serve it with a green salad.
Ingredients
- 2 large Leeks washed and trimmed
- 1/2 Cabbage cut into wedges
- 2 medium Zucchini trimmed
- 1 bunch green onions scallions trimmed
- 1 bunch Swiss chard cleaned
- 1 Lb potatoes peeled about 3 medium size
- 6 Tbsp bread crumbs
- 1 tsp. fresh nutmeg grated
- 8 Tbsp. Parmesan cheese grated
- 1/4 cup olive oil
- salt and pepper to taste
- 5 cloves garlic peeled and minced
- 1/2 tsp red chili flakes
- 3 Tbsp. olive oil
- 3 eggs beaten
Instructions
- Place the leeks, cabbage, zucchini, green onions, Swiss chard and potatoes in a large pot.
- Fill half the pot with water and boil covered for 30 minutes until the potatoes are tender.
- Cool slightly.
- Coarsely chop up the vegetables and put them into a large bowl.
- Add the garlic, chili flakes, salt, pepper, oil, and nutmeg.
- Toss lightly.
- Add the bread crumbs, Parmesan cheese, and eggs.
- Stir until blended.
- Grease a casserole pan, baking pan or 10-inch pie plate.
- Chop the vegetables into 1/2 inch pieces.
- Place in a large bowl.
- Bake in the oven for 45 minutes.
- Cool and then cut into squares or wedges.