May 23, 2013

Zucchini, Pepper and Onion Frittata

Have you ever had a moment when you were standing in front of your refrigerator or cabinet and thought, "I have nothing to eat?" Well, that happened to me the other day, until I realized I had several veggies and they only had a couple more days left before I needed to toss them. It was early in the morning (breakfast) and I had an impromptu cooking season. 

I made a frittata, which is actually delicious for any meal. A frittata is essentially a quiche without the crust. The best thing about a frittata is that you can pretty much add any herb, veggie, or meat to it and it tastes good. So if you don't like any of the ingredients I used don't be afraid to substitute them out for something else. Like sausage? Add it! Hate peppers, replace them with mushrooms. 

This is a great recipe for beginners in the kitchen. I just caution you to use a potholder when you remove the frittata from the oven. 

5 eggs
2 tbsp. milk
1/4 c. mozzarella cheese + a pinch or two more for garnish
1/4 c. finely chopped onions
1/4 c. finely chopped green peppers
1/2 c. finely chopped zucchini
salt and pepper to taste

Preparation Instructions:
Preheat oven to 350 degrees. Spray an 8-inch skillet with cooking spray or butter it with about a 1/2 tbsp of butter. Mix your chopped veggies together and spread them out in the skillet. Sprinkle the veggies with your cheese. 

In a separate bowl mix eggs, milk and salt and pepper until scrambled. Pour the egg mixture into the skillet. Place skillet in the oven for 28-30 minutes or until the eggs are fully cooked and the edges start to brown. If you're a cheese lover (like myself) you can sprinkle some extra cheese on top before you put it in the oven. This will cause the frittata to brown up a little faster. 

Remove skillet from oven (with pot holders). Slice into quarters. Serve and enjoy.

Be Blessed,
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