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Vegetable Frittata

2 Tblsp. olive oil
1 onion, chopped
1 red pepper, chopped
1-2 small zucchini, sliced
3 new red potatoes, cooked, sliced
8 black olives, sliced
1/2 cup grated Parmesan, Mozzarella or cheddar cheese
salt and pepper, seasonings-Italian mix, basil,
1/3 cup milk
8 eggs, slightly beaten

In a large skillet, heat oil and sauté onion for 5 minutes.
Add red pepper and zucchini, stir and sauté for 5 more minutes or until veggies are soft.
Butter an 8 X 11" baking dish or 9 inch deep dish pie plate.
Arrange vegetable mix in the bottom of dish.
Seasoning the layers as you go, arrange potatoes on the top of veggie mix.
Sprinkle with cheese and olives.

In a small bowl, beat eggs and milk. Slowly pour over vegetables and cheese.
Bake at 350 degrees for 30-40 minutes, until eggs are set, puffed and golden.
Careful not to over bake. Slice and serve.

*Terri's Notes
~ Heartier than an omelet. Good hot or cold.
~ Great use of leftovers, anything goes-vegetables, cheese, seasonings and eggs. If the leftovers are seasoned, it's all good in the mix. I do like the potatoes in mine.
~ May add chopped ham or bits of cooked sausage or bacon.
~ Serve with fruit and muffins for a great fall breakfast or sliced tomatoes and beans for supper!
~ If you have an oven proof skillet, layer the potatoes and cheese over the warm veggies, pour on the eggs and slide it into the oven. Baking time will be shorter because you started it stove top.

 

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