Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Farro And Vegetable Frittata
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 484
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 385 milligrams
- Sodium
- 878 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 8 grams
- Sugar
- 8 grams
- Protein
- 24 grams
A vegetable frittata is always a reliable dinner when you don’t know what else to make. This version is loaded with mushrooms and peas, plus the unexpected addition of nutty, chewy farro. Adding a cooked grain to a frittata provides texture, additional nutrients and a rich flavor that pairs nicely with the mushrooms. A refreshing lemony fennel salad is the perfect cool and crunchy side.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 484
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 385 milligrams
- Sodium
- 878 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 8 grams
- Sugar
- 8 grams
- Protein
- 24 grams
Ingredients
Directions
- Preheat the oven to 375 degrees F. Heat an ovenproof nonstick skillet over medium-high heat. Add 3 tablespoons olive oil and heat until shimmering. Add the mushrooms and onion; cook, tossing, until tender, 4 to 5 minutes. Add the farro, peas, 1/2 teaspoon salt, a few grinds of pepper and the red pepper flakes. Cook, tossing, until heated through, 1 to 2 minutes. Reduce the heat to medium-low.
- Lightly beat the eggs in a large bowl. Add the pecorino, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the eggs to the skillet and stir with a rubber spatula until combined. Transfer the skillet to the oven and bake until the frittata is just set in the center, 15 to 20 minutes. Remove from the oven and slide the frittata onto a cutting board.
- While the frittata bakes, halve and core the fennel bulbs. Thinly slice with a sharp knife or shave with a mandoline. Toss in a medium bowl with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Roughly chop 1/4 cup of the fennel fronds. Add to the salad along with the parsley and toss.
- Cut the frittata into wedges and divide among plates. Serve with the salad.
