WILCOX FARMS
Harvest Frittata
1 1/2 cups sliced zucchini
1 cup fresh corn kernels, or
1 cup canned whole-kernel corn, well drained
1/2 cup chopped red bell pepper
1/4 cup chopped onion
1/4 teaspoon dried oregano leaves, crushed
1 tablespoon water
4 Wilcox* eggs
1/4 cup Kirkland Signature skim milk
1/4 cup (1 ounce) shredded low-fat Cheddar cheese
1. Preheat broiler.
2. In a 10-inch nonstick ovenproof skillet, combine zucchini, corn, bell
pepper, onion, oregano and water. Cover and cook over medium heat,
stirring occasionally, until crisp-tender.
3. Thoroughly blend eggs and milk in a bowl. Pour over vegetables. Cook
over low heat until eggs are almost set. Sprinkle with cheese. Broil about
6 inches from the heat until cheese is melted. Makes 2-4 servings.
Recipe contributed by American Egg Board.
* Brands may vary by region; substitute a similar product.
MOZZARELLA FRESCA
Mozzarella al Polenta
1 tablespoon olive oil Salt and pepper
1 tablespoon minced shallots 1/4 cup vegetable oil
1 garlic clove, minced 8-16 ounces prepared polenta
1 tablespoon chopped 1/4 cup flour
fresh thyme 1 8-ounce Mozzarella Fresca*
1/2 tablespoon chopped fresh mozzarella cheese, sliced
fresh oregano 4 leaves fresh basil, slivered
2 tomatoes, diced
1. Preheat broiler.
2. Heat olive oil in a saucepan and sauté shallots over medium heat
for 3 minutes. Add garlic and sauté for 30 seconds. Stir in thyme,
oregano, tomatoes, and salt and pepper to taste; heat completely.
Adjust seasonings and set aside.
3. Heat vegetable oil in a sauté pan. Slice polenta into 8 pieces.
Dredge only top and bottom sides of polenta pieces in flour; pan-fry
on medium-high heat until a golden crust forms.
4. Place polenta on a cookie sheet;top with tomato sauce and then
mozzarella. Broil until cheese begins to melt but not brown. Garnish
with basil. Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.
