Vegetable Frittata
July 27, 2010 in Breakfast, Egg by Joyce Bunderson
If you’re striving to introduce more vegetables to your diet, think about using vegetables in your breakfast. Making a frittata is an easy way to do it. Omelets are another way to add vegetables, but turning is more difficult than the frittata procedure.
The main thing to remember in making a frittata is that the vegetables need to dry out a little – notice the steam coming off from the sizzling vegetables in the picture below. This picture represents step 3 in the recipe below – to sauté the veggies, so the frittata will not be watery. Remember, our goals in Dr. Grandma’s cooking suggestions are threefold: 1. Yummy results that hungry mouths ask for again and again; 2. Ease of preparation; 3. Good health.
Vegetable Frittata is traditionally served for breakfast or brunch, but it’s an excellent lunch or dinner also.
Vegetable Frittata
By July 27, 2010
Published:- Yield: 5-6 Servings
If you’re striving to introduce more vegetables to your diet, think about using vegetables in your breakfast. Making a frittata is …
Ingredients
- 1.5 – 2 cups cups summer squash, mushrooms, onions, peppers, squash blossoms chopped
- 1-2 tablespoons parsley and chives chopped
- 2-3 tablespoon basil chopped, (or your favorite herbs); it will still be delicious without the herbs
- 5 – 6 eggs
- 1 – 2 tablespoons milk
- to taste salt
- to taste black pepper
- parmesan cheese grated
Instructions
- Sauté vegetables
- First the onions and olive oil.
- Next add the other 'longer cooking' vegetables, green peppers and mushrooms.
- Last, add the quick cooking red peppers, herbs or summer squash (not in this recipe).
Then remove from skillet when cooked
- Pour egg mixture into skillet
- Add a little salt and pepper to taste
- Put cooked vegetables on egg.
- Sprinkle with a little Parmesan
- Brown under the broiler for a few moments, Voilà! Yummy!