Veggie Frittata with Cheese
This recipe is for a delicious frittata that my friend Luci brought us when we needed a meal. In her words: "I use whatever we have hamburger, bacon, cheese, squash, I’ve made it with a hash brown crust. A great way to use leftovers and make it different. Very versatile and yummy!" When I said I wanted to publish her recipe she said, "It goes something like this:"
Servings: 4 people
Equipment
- medium-large cast iron skillet
- Cutting Board
- slicing knife
- medium bowl to mix eggs
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium onion julienne cut
- 1 yellow pepper julienne cut
- 1 orange pepper julienne cut
- other veggies as desired (broccoli is great) chopped flourettes only
- 1 dozen large eggs beat in medium bowl
- ½ cup grated/shredded Italian cheese of your choice
- salt, pepper, garlic powder to taste
Instructions
- Pre-heat oven to 400℉
- Heat olive oil in iron skillet on stove top
- Add all prepared veggies and seasonings and sauté over medium heat until tender.
- Beat eggs in medium bowl
- Pour beaten eggs over sautéed veggies
- Remove pan from heat and turn off stove top
- Sprinkle grated cheese over egg mixture
- Put entire pan into pre-heated oven for 25 minutes
Pamela Rose Williams, Founder of Christianity Every Day, is a wife, mother, and grandmother. She and her husband, Dr. Michael L. Williams have served in Christian ministry since 2001. She has Master of Ministry in Biblical Counseling and Bachelor’s in Christian Education degrees. Most of her time is spent as a professional editor and writer, working with many Christian authors and artists. She also uses her extensive experience in information technology providing Christ-centered teaching tools and resources for people all over the world. To learn more about Pamela visit her About page.
