Sautéed zucchini, red onions and julienne Bresaola with a hint of fresh rosemary using an egg substitute.
Serves 4 as antipasto, yields 8 pieces
Bresaola, ¼ pound, cubed in ¼ inch pieces
Egg substitute, 6 eggs
Zucchini; 1 cup, cut into 1/4 inch cubes with skin on
Red onion; 1 cup, cleaned, peeled, and chopped
Fresh Rosemary, 2 sprigs, chopped (leaves only)
Olive oil, I tablespoon
Spray vegetable oil
Salt and pepper to taste.
Take non-stick pan; add olive oil and sauté Bresaola, zucchini, red onion and rosemary over medium high heat until soft. Add salt and pepper to taste. Stir often. In a clean 10 in non-stick skillet, spray inside with vegetable oil. Mix egg substitute and sautéed items at one time. Do not touch or flip mixture otherwise it will be difficult to remove after cooking. Cook on top of stove over medium heat. When eggs are almost cooked, put pan in pre-heated oven at 350 degrees to finish the top until a nice honey brown color. Slide Frittata on cutting board and slice for serving, can be served hot or room temperature.
|Bresaola is an air-dried cured and aged beef Salume, obtained from the most valuable cuts of the bovine thigh. Intense and uniform red color, tender and soft with delicate flavor and spiced aroma, Bresaola is lean and healthy.|