Ina's vegetable frittata

October 25, 2011 9:50:47 AM PDT
Chicago's Breakfast Queen Ina Pinkney of Ina's Kitchen dishes out the recipe to one of her very first menu items: vegetable frittata.

Ina Pinkney, the self-described "Breakfast Queen," breakfastqueen.com, is celebrating 20 years in the restaurant business. Ina began as a baker then opened Ina's Kitchen in Lincoln Park in 1991. She moved to Randolph Street 10 years later, where she still serves breakfast and lunch 7 days a week. The first dish on her menu in 1991 is still on the menu today: Vegetable Frittata. Ina says her frittata is perfect for any upcoming holiday brunch.

VEGETABLE FRITTATA

MAKES 10" ROUND - CUT INTO 8 to 10 SLICES

  • 3/4 C. RED PEPPER - THINLY SLICED
  • 1 1/2 C MUSHROOMS- SLICED
  • 1 1/2 C ZUCCHINI - CUT INTO THICK JULIENNE
  • 3/4 C ONION - CHOPPED
  • 2 CLOVES GARLIC-MINCED
  • 1 tsp. DRIED OREGANO
  • SALT AND PEPPER TO VERY TASTY
  • OLIVE OIL
  • 8 EGGS, Extra Large
  • 3/4 C WHOLE MILK
  • 1 1/2 C. SHARP WHITE CHEDDAR - SHREDDED
  • 1/2 C. PARMESAN - GRATED
  • 1 1/2tsp. SALT
  • 1tsp. PEPPER
  • 1 LB. CREAM CHEESE
  • 3 C SPAGHETTI COOKED, drained and cooled

Preheat oven to 350.

Brush 10" round pan lightly with oil. (Use either a one-piece pan or one of the new leakproof springform pans.)

Cut a piece of parchment to size and place in bottom of pan. Brush again with oil. Set aside.

Method:

Saute onions and garlic in olive oil until soft.

Add red peppers, mushrooms and zucchini.

Continue to cook until soft.

Add oregano, salt and pepper and set aside.

(If the vegetables have given off a lot of liquid, drain before adding to the spaghetti.)

In large mixer bowl, beat eggs, milk, salt and pepper, cheddar and parmesan on low speed.

When combined and with machine running, add cream cheese in small bite-size bits. (Pull pieces by hand.)

Put cooked spaghetti into prepared pan. Spoon the cooked vegetables on top.

Pour in the egg/cheese mixture.

Mix with your hands so that all the components are equally distributed within the pan.

Pat down so that as much of the solids are covered with the liquid as possible.

Bake for 30-40 minutes until firm to the touch and lightly brown. It will puff up and settle when cool.

Remove from pan.

Cut and serve immediately or refrigerate and cut into portions the next day. (Reheat for 12-15 minutes at 400.)

Serve on a bed of lightly seasoned tomato sauce and pass some grated parmesan to sprinkle on top.


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