• Ingredients: 30
  • Serves: 4

Vegetable frittata with asiago cheese with shaved asiago cheese, chopped tomatoes, chopped fresh basil.

Ingredients

  • 1 oz. shaved Asiago cheese
  • 1 cup chopped tomatoes
  • 1 tbsp. chopped fresh basil

For cake

For sauce

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes.

    For this step you will need

  2. Step 2 Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute.
  3. Step 3 Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine.

    For this step you will need

  4. Step 4 Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.

    For this step you will need