Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Roast Masterchefs
New york
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Oil, olive
1 md Onion, halved, sliced
-- vertically through the
-- root end
1 1/2 md Carrots, peeled **
1 1/2 md Zucchini **
1 1/2 md Peppers, red bell **
2 c Spinach, leaves, stems
-- removed, shredded into
-- 1/2 inch wide ribbons
1 c Peas, fresh OR frozen
-- thawed
Salt (to taste)
Pepper (to taste)
14 lg Eggs
2 c Cheese, Parmesan, grated
4 oz Prosciutto OR
4 oz Ham, cooked **
** Cut vegetables into 1/4" x 3" julienne strips
For Stuffing:
Heat the olive oil in a large skillet over high
heat. Add the vegetables and salt and pepper. Saute,
stirring occasionally, until the vegetables are just
softened. (About 5 minutes)
In a mixing bowl, beat the eggs with salt and
pepper to taste until blended. Beat in the Parmesan
cheese until the mixture is smooth.
Add the eggs to the skillet, stirring constantly.
Lower heat and stir until the eggs are scrambled and
set. Transfer to a bowl and cool to room temperature.
Stir in prosciutto.
Set aside.
Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Lidia Bastianich, Felidia Restaurant, New
York
