Vegetable Frittata P Serves: 8This recipe is so easy and versatile. Sauté vegetables of your choice, add cheese or don’t, pour beaten eggs over mixture and bake. Eat a bowl of hot soup while frittata is baking. Serve it with a salad and crusty bread and you have an easy delicious Meatless Monday dinner.
Prep time: 15 min.
Cooking time: 30 min.
7 full cups assorted vegetables (zucchini, yellow squash, peppers, onions, leeks, mushrooms, sundried tomatoes, broccoli, spinach)
2 tablespoons olive oil
1 teaspoon salt
Freshly ground black pepper
Optional: 1/3 cup grated parmesan, ½ cup diced feta, 4 ounces goat cheese
12” oven ready skillet
- Choose three or four vegetables (or more if you like) and dice them. Sundried tomatoes should be drained and cut into thin strips.
- Preheat oven to: 350 F.
- Heat olive oil in skillet. Add vegetables and sauté until onions are soft and other vegetables are tender. Stir in cheese if you are using it. Season with salt and pepper. Taste. Adjust seasoning.
- Beat eggs until foamy and pour over vegetables in skillet. Give the skillet a gentle shake so all the vegetables are distributed evenly under the eggs. Place in oven and bake 30 minutes.
- Remember handle of skillet is hot. Take a pot holder and remove skillet from oven. Allow Frittata to cool about five minutes. Loosen the edges from pan with a spatula and slip it onto a serving dish. Serve hot or at room temperature with a beautiful salad and crusty bread.