"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Vegetable Fritta Recipe

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This recipe for Vegetable Fritta, by , is from Nellie to New and 8 In Between -- Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, November 20, 2008


2 c. trimmed fresh spinach
2 tbsp olive oil
1/2 c. chopped shallots
2/3 c. sliced leek (whites tender greens)
1/2 c. chopped red bell pepper
1/2 c. shredded carrot
6 lg eggs
1/3 soy milk or rice milk
1/4 c. shredded Swiss cheese
1/4 c. cheddar cheese
1 tbsp. chopped fresh basil
2 tsp. chopped fresh sage
2 tsp. fresh thyme leaves
1/2 tsp salt
ground pepper to taste

1. put spinach and 2 tbsp. of water in a saucepan, cover and cook on med-high heat for about 2 minutes or until spinach is wilted. Remove from heat, drain and cool. Squeeze out excess moisture and chop.
2. in a lg skillet, heat oil over medium heat. Add shallot, leek, red pepper, and carrot. Cook, stirring, for 7 minutes or until soft. Stir in spinach and distribute it evenly. Set aside and let cool.
3. In a lg bowl, beat eggs and milk. Add Swiss and cheddar cheese, veg mixture, herbs, salt and pepper.
4. Bake in preheated oven for 25 to 30 minutes or until lightly browned and set. Let cool for 10 minutes.
* at step 3, mixture may be refridgerated until next day.

Number Of Servings:
Number Of Servings:
4 to 6




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