Italian Frittata with Bulgur Wheat Crust and Vinaigrette Tomatoes

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This Italian Frittata with Bulgur Wheat Crust and Vinaigrette Tomatoes the bulgur wheat becomes a very nice base for the eggs, cheese and vegetables in this dish and it puts whole grains on our plates and additional protein into meal. It also counts as a one-dish dinner and is easy to put together.

Ingredients

  • 1 can (14 oz) chicken broth
  • 3/4 cup Hodgson Mill Bulgur Wheat
  • 1 1/2 cups zucchini, sliced and slices cut in half
  • 1 cup mushrooms, sliced
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup onion, chopped
  • 1/2 tsp oregano
  • 1/2 tsp basil, dried
  • 6 large eggs
  • 1/3 cup milk
  • 1/4 tsp salt
  • 2 cups mozzarella, shredded
  • 1 cup tomatoes, grape tomatoes sliced
  • 2 Tbsp balsamic vinaigrette dressing

Directions

Pour the chicken broth into a large, 12-inch ovenproof skillet and bring to a boil over high heat.  Stir in bulgur and reduce heat to low.  Top bulgur evenly with zucchini, mushrooms, bell pepper and onion.  Sprinkle oregano and basil over the vegetables.  Cover and cook for 12 minutes.  While the bulgur mixture is cooking, in a medium-sized bowl, mix together the eggs, milk and salt.  Set aside.  Once the bulgur mixture has cooked, stir everything around, fluffing the bulgur together with the vegetables.  Pour the egg mixture evenly over the top of the bulgur mixture and increase the heat to medium-low.  Cover and cook for five minutes.  Meanwhile, slice the tomatoes and mix together with the balsamic dressing.  Microwave on high for 45 seconds to one minute to warm up and blend the flavors.  Do not boil tomatoes.  After five minutes, remove cover from the frittata and sprinkle with cheese.  Bake, uncovered, in a 350oF oven for 5-10 minutes or until the tip of a sharp knife inserted into the center of the egg mixture comes out clean.  Cut the frittata into wedges and carefully lift out of the skillet with a spatula to keep the bulgur crust intact.  Top each serving with a generous scoop of vinaigrette tomatoes.  Eat immediately. 

 



Makes approximately 6 servings. Print this Recipe

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