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