Frittata
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|
7
Ingredients |
8
Servings |
55
Minutes
|
Ingredients
1 1/2 pounds seasonal vegetables, finely chopped (broccoli, carrots, turnips, bell pepper, etc.) 2 medium onions, finely chopped 4 oz cheddar cheese 12 medium eggs 1 teaspoon fresh dill, thyme, or oregano, dried non-stick cooking spray 1/2 teaspoon salt 1/4 teaspoon black pepper, ground 8 oz mushrooms, optional 1/4 cup parsley, thyme, or basil, optional
Prep Time: 20 Minutes
Cooking Time: 35 Minutes
| Prep Time: 20 Minutes | Cooking Time: 35 Minutes |
- Preheat oven to 350F.
- Rinse and cut seasonal veggies evenly into small pieces. Peel, rinse, and dice onions. If using, slice mushrooms and rinse and chop herbs.
- Grate cheddar cheese.
- In a large bowl, whip eggs with a fork until blended. Whisk in dried herbs. Set aside.
- Coat medium skilled with non-stick cooking spray. Heat over medium-high heat. Add onions and cook until soft. Add finely chopped veggies. Continue cooking until soft and juices have evaporated, about 5 minutes.
- Coat 9-by-13 inch baking dish with non-stick cooking spray. Layer ingredients in following order: veggie mixture, egg mixture, cheese, salt and pepper.
- Bake until eggs are firm and cheese is melted, about 35 minutes. A thermometer inserted in the middle should read 160F.
