Santa Clara University

Frittata de Verdure

Ingredients:

3 zucchini
3 carrots
half bunch of asparagus
3 spears of broccoli
1/4 cup of olive oil
2-3 tablespoons of balsamic vinegar
1/2 cup grated cheese

Directions:

1. Shred zucchini (let drain for 30 minutes) and carrots
2. Chop asparagus and broccoli
3. Saute in olive oil, asparagus and broccoli for 3-4 minutes. Add zucchini and carrots, and cook until tender.
4. Add vinegar to taste
5. Plate and mix half grated cheese into the vegetables, and sprinkle remaining half over the top.

Dressing for Salad

1/3 cup balsamic vinegar
1 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
2/3 cup olive oil
1 tablespoon lemon juice
3 drops of tabasco sauce