Lunchbreak: Vegetable frittata with The Estate by Gene and Georgetti

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Michelle Durpetti, Managing Partner of Gene and Georgetti and The Estate

The Estate
9421 W. Higgins Road
(847) 653-3300

Easter Brunch at The Estate
March 27
11:00 a.m. – 2:00 p.m.

For reservations and more information:

Easter Brunch at The Estate


Vegetable Frittata

8 oz fresh spinach, chopped
8 oz fresh broccoli, chopped
8 oz fresh zucchini, chopped
1/2 onion, diced
6 eggs
8 oz American cheese, finely diced
basil, to taste
salt and pepper, to taste
fresh Parmesan cheese

Saute spinach, broccoli, zucchini and onion. Add salt, pepper and basil. Using a fork, stir together eggs and American cheese. Mix the saute in with the egg mixture. Spread everything in a 10″ or 12″ saute pan. Sprinkle with Parmesan cheese. Place in over for 20 minutes on 400 degrees until lightly brown and fluffy. Serve immediately. Once cooled frittata can be covered in the refrigerator for up to a day, then served cold or reheated.

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