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Vegetable Frittata

Ferron's picture
Broccoli, carrot, onion, Cheddar and Parmesan make this a hearty--and delicious--Italian omelet.
Ingredients
  Eggs 4
  Milk 1⁄4 Cup (4 tbs)
  Chopped parsley 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Red pepper sauce 1⁄4 Teaspoon
  Vegetable oil 1 Tablespoon
  Broccoli flowerets 1 Cup (16 tbs)
  Carrot 1 Medium, shredded (1/2 Cup)
  Onion 1 Medium, chopped (1/2 Cup)
  Shredded cheddar cheese 4 Ounce
  Grated parmesan cheese 1 Tablespoon
Directions

1. Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside.
2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
3. Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low. Cover and cook about 10 minutes or until eggs are set in center. Cut into wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Breakfast
Taste: 
Savory
Feel: 
Cheesy
Method: 
Baked
Occasion: 
Christmas
Interest: 
Holiday, Kids
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese, Egg, Milk Product, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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