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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blanch the broccoli and set aside. | 2. Mix eggs, yogurt, milk, cheeses and all herbs and spices in a bowl. Reserve 1/4 cup mozzarella for top of frittata. Reserve 1/3 cup Parmigiano-Reggiano and 2 tablespoons of parsley for garnish. | 3. Saute the Prosciutto until lightly browned. Reserve 1/4 pound for garnish. | 4. Add oil and saute onion with potatoes until potatoes are soft and lightly browned. Set aside. | 5. Saute broccoli, mushrooms and zucchini in white wine. | 6. Return potato mixture to pan and incorporate. | 7. Pour egg mixture over vegetables in the pan and cook on medium heat until set. | 8. Cover and cook about 20 minutes on low until top is set. During last five minutes, sprinkle 1/4 cup mozzarella on top to melt. | 9. Remove from heat and cut into wedges. | 10. Drizzle cornbread slices with olive oil and grill till heated and slather with Bruschetta spread. | 11. Garnish each frittata wedge with dollop of yogurt, proscuitto, parsley. Add to each plate cornbread, grapes, strawberries and kiwi. Put the remainder of the fruit into a bowl as a centerpiece. | 12. Serve with small bowls of shaved Parmigiano-Reggiano and bruschetta on the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornbread	6 -8			-	-	-	-
tomato	15	ounces		76.5436	16.5419	3.7421	0.8505
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
white wine	1/4	cup		-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
broccoli floret	2	cups		-	-	-	-
mushroom	1	cup	sliced	-	-	-	-
potato	2		shredded	-	-	-	-
zucchini	1		sliced	2.31	0.3421	0.2981	0.044000000000000004
egg	6			429.0	2.16	37.68	28.53
plain yogurt	1/4 - 1/2	cup		-	-	-	-
milk	1/4 - 1	cup		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
italian parsley	3	tablespoons	chopped	-	-	-	-
marjoram	1	tablespoon	chopped	4.607	1.0295	0.2152	0.1197
rosemary	1	tablespoon		2.227	0.3519	0.0563	0.0996
sage	1	tablespoon	chopped	-	-	-	-
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
ricotta cheese	1/2	cup		215.76	3.7696	13.9624	16.0952
mozzarella cheese	1/2	cup	shredded	-	-	-	-
parmigiano reggiano cheese	2/3	cup	shaved	-	-	-	-
prosciutto	1/2			-	-	-	-
sauce	1/2	teaspoon		4.925	0.13699999999999998	0.2582	0.373
red grape	1	lb	seedless	312.9791	82.1003	3.2659	0.7257
strawberry	1			48.64	11.6736	1.0184	0.456
kiwi fruit	4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.