Join me in a vegetable-frittata muffin as you watch Bertolli's Into the Heart of Italy, Webisode 3. The week of simple cooking continues! These frittata muffins are light but heavy on the vegetables. Although I should be eating heavier as I am in danger of floating away.... to L.A.
A reminder: one of my readers will join me May 10-12 for culinary trip to L.A. This will include transportation, hotel and meals and a Celebrity Chef Meet and Greet Event with Rocco DiSpirito! All courtesy of Bertolli foods. I want to meet all of you - but for next week, it will be grand to get acquainted with at least one of you (and the other bloggers who are coming with their readers.)
The rules are simple: Watch the webisode (I have been memorizing them because I need a jolt of Italy every day!) as Marisa Tomei, Dan Coretese and Rocco DiSpirito try to unlock the culinary secrets of Italy. Then leave a comment on the blog telling me what the "clue" was and what your favorite part was (I love hearing your favorite moments).
If you're coming to the contest late, scroll down and watch the earlier episodes and leave a comment for all of them!
I sort of forgot about this "work" thing I do - and I have rehearsal Thursday night, which means the contest will be open until 8 p.m. Thursday. When I return home, I will have random.org pick a list of numbers and the first commenter who is able to go on the trip and who matches up with the numbers will - go!
*To win this extraordinary giveaway from Bertolli, winner must live in the continental USA and be free to travel to L.A. May 10-12, 2010.And without further adieu, the video (the frittata muffin recipe is below).
If you have trouble viewing the video, click here:
And those lovely frittata muffins:
2-3 tablespoons Earth Balance Butter, 4 cups of vegetables (I used 1/2 white onion, 1 red pepper, 1 green pepper, 12 grape tomatoes halved and 2 cups of broccoli crowns).. 8 eggs, 1/2 cup lowfat milk, 1/4 cup freshly shredded Parmesan.
Preheat oven to 350 degrees F. Spray one regular-sized muffin tin (12 muffins). Whisk milk and eggs. Salt and pepper to taste. In a medium skillet heat butter. Add peppers and onion. Saute 3 minutes. Add broccoli. Saute 2-3 minutes. Add tomato - saute very briefly. (You want your vegetables softened but not browned.) Add your Parmesan to the egg mixture. Add your vegetables. Distribute evenly into muffin tin. Bake for 20 minutes - until these frittata muffins puff up and the tops just begin to brown. Remove from oven. Let sit five minutes, pop them out and serve. (Can be made ahead and reheated briefly in oven - I am not wild about them reheated in microwave - but maybe that's just me.)