Breakfast and Brunch Recipes
Vegetable Frittata
Ingredients
- Mixture of green bell peppers, red bell peppers, yellow bell peppers, onion, mushrooms, broccoli, squash (about 2 to 3 cups total)
- Olive oil
- 5 or 6 eggs
- Milk
- About 1/2 cup grated cheese (Cheddar, Swiss or Parmesan)
- Salt and freshly ground pepper to taste
- Parsley sprigs for garnish
Instructions
- Heat oven to 350 degrees F.
- Gently sauté the vegetables in a 9- or 10-inch oven-proof skillet in the olive oil until just soft.
- Mix eggs with a little milk, then pour over and around the vegetables. Sprinkle cheese over the top.
- Cook over medium heat enough to set the eggs, then place in the oven to finish the cooking. Bake until the top of the frittata is no longer runny.
- Garnish and serve.