This is a light, quick supper, perfect for a busy weekday meal. Frittata Primavera or "spring style" is an Italian omelet filled with fresh vegetables. The secret is to cook it slowly for 10 minutes so that it becomes thick, more like a quiche than an omelet.
Use fresh basil and good quality fresh Parmesan cheese for the best results for this dinner.
Fennel is sometimes called anise. It is a pale green bulb with featherlike leaves similar to dill. It has a sweetish, licorice flavor when raw and a pleasant mild flavor when cooked.
Helpful Hints:
_ Sliced fresh onions and diced green bell pepper can be found in the produce section of the supermarket.
_ Use a nonstick skillet with an oven-proof handle for frittata.
_ Slice the fennel in a food processor fitted with a slicing blade.
_ Use a baking dish that fits in a microwave oven for the fennel.
_ If a microwave is not available, place fennel in a large saucepan of boiling water. Boil 5 minutes and drain. Place in an ovenproof dish and continue with recipe.
Countdown:
_ Preheat broiler.
_ Start potatoes.
_ While potatoes cook, prepare vegetables.
_ While frittata cooks, make fennel.
_ Complete frittata.
Shopping List:
To buy: 1 small package Parmesan cheese, 1 package shelled fresh or frozen edamame, 1 loaf whole grain bread, { pound red potatoes, 1 package fresh sliced onion, 1 package sliced baby bello mushrooms, 1 package fresh diced green bell pepper, 1 bunch basil, 1 fennel bulb.
Staples: olive oil, olive oil spray, minced garlic, plain bread crumbs, eggs (5 needed), skim milk, salt, black peppercorns.
