Vendor Spotlight: Pampered Chef

Who doesn't love Pampered Chef?  

Pampered Chef is always a huge hit and we have Betsy Barr returning to represent Pampered Chef at our November event.

You can also find Betsy on Facebook, where she shares not only the newest Pampered Chef products, but some amazing recipes too!  Just a sample...

Farmstand Frittata

Ingredients

6 ounces uncooked thin spaghetti
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
2 medium zucchini, sliced (1 1/2 cups)
2 tablespoons fresh basil leaves, snipped, divided
6 eggs
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/4 ground black pepper
1 1/2 ounces fresh Parmesan cheese, grated, divided (about 6 tablespoons)
1 teaspoon olive oil
1 garlic clove, pressed
3 plum tomatoes, seeded and chopped

Directions

1. Break thin spaghetti into 2- to 3-inch lengths. Cook according to package directions; drain.

2. Meanwhile, chop onion and bell pepper with Food Chopper. Slice zucchini with Ultimate Mandoline. Snip basil with Professional Shears.

3. In Small Batter Bowl, whisk together eggs, 1 tablespoon of the snipped basil, 1/2 teaspoon of the salt and black pepper using Stainless Whisk. Add 4 tablespoons of the grated Parmesan cheese, grate with Rotary Grater.

4. In Executive (10-in.) Saute Pan, (do not use stainless cookware) heat olive oil over medium-high heat. Add onion, bell pepper, zucchini and garlic pressed with Garlic Press. Cook and stir 2-3 minutes or until vegetables are tender; stir in cooked spaghetti. Reduce heat to low. Pour egg mixture over pasta mixture in pan. Cover; cook 14-15 minutes or until egg mixture is set in center.

5. Meanwhile, combine tomatoes with remaininig 1 tablespoon snipped basil and 1/8 teaspoon salt. Grate remaining 2 tablespoons Parmesan cheese over frittata. Cut frittata into wedges using Nylon Knife.

Yield: 6 servings

Nutrients per serving: Calories 230, Fat 8 g, Sodium 400 mg, Dietary Fiber 2 g

Cook's Tips: With the spaghetti added, our frittata has a frim texture, making it easy to slice and serve. You can cook the thin spaghetti ahead of time and refrigerate, or use 3 cups leftover cooked thin spaghetti. Use the Professional Shears to cut leftover cooked spaghetti into 2- to 3-inch lengths.