WGN TV Chicago: Lunchbreak: Vegetable frittata with The Estate by Gene and Georgetti


Michelle Durpetti, Managing Partner of Gene and Georgetti and The Estate shares a special recipe and prepares Vegetable Frittata on WGN News!

POSTED:March 25, 2016

Click here to see the segment on WGN!

Vegetable Frittata Recipe

8 oz fresh spinach, chopped
8 oz fresh broccoli, chopped
8 oz fresh zucchini, chopped
1/2 onion, diced
6 eggs
8 oz American cheese, finely diced
basil, to taste
salt and pepper, to taste
fresh Parmesan cheese

Saute spinach, broccoli, zucchini and onion. Add garlic, salt, pepper and basil. Using a fork, stir together eggs and American cheese. Mix the saute in with the egg mixture. Spread everything in a 10″ or 12″ saute pan. Sprinkle with Parmesan cheese. Place in over for 20 minutes on 400 degrees until lightly brown and fluffy. Serve immediately. Once cooled frittata can be covered in the refrigerator for up to a day, then served cold or reheated.

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