Veggie Frittata
By: Import User
Updated: May 15, 2009
This recipe for an Italian-style unfolded omelet, known as a frittata, will make breakfast or brunch a stand-out. It’s an all-in-one skillet egg dish that uses whatever fillings we have on hand to please our hungry gang!Veggie Frittata
- 4 to 6 servings
- 8 eggs, beaten
- 1 cup chopped broccoli, fresh or frozen, thawed
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 1/4 cup (1 ounce) grated Cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 2 tablespoons butter
- In a large bowl, combine all the ingredients except the butter; mix well.
- In a 10-inch nonstick skillet, melt the butter over medium heat. Pour the egg mixture into the hot skillet. Reduce the heat to medium-low, cover, and cook until the mixture is solid, about 25 minutes.
- Turn the frittata out of the skillet and cut into wedges. Serve immediately.
