Baked Vegetable Frittata
|Olive oil/Canola oil||2 Teaspoon|
|Spanish onion/Purple onion||1 , thinly sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Vegetables||3 Cup (48 tbs), coarsely chopped|
|Eggs||6 Large, beaten|
|Sour cream/Yogurt / ricotta cheese||1 Cup (16 tbs)|
|Day old bread cubes/Cubed potatoes/ leftover pasta||2 Cup (32 tbs)|
|Black pepper||1 Teaspoon|
|Grated cheese||1 Cup (16 tbs)|
|Salsa||1 Cup (16 tbs)|
1. Preheat oven to 350° F. Lightly grease an 8-inch springform pan or a 10-inch pie plate.
2. See step 2 of Omelette.
3. Combine remaining ingredients, by hand, in a mixing bowl; add cooled vegetable mixture.
4. Place mixture in pan and bake in oven until slightly firm, about 35 minutes.