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  • Elissa Strassman

Veggie Frittata

Updated: Dec 6, 2020

Serves 6-8



Ingredients:


12 Eggs

3 Tbsp. Milk

1 tsp. Olive Oil

1 Small Red Onion, diced

1 Red Bell Pepper, diced

1 Green Bell Pepper, diced

2 cups Broccoli Florets, cut into bite size pieces and steamed

4 ounces Cheddar Cheese, shredded

Salt and Pepper to Taste


Method:


Preheat oven to 425 degrees.


In a 12 inch cast iron skillet, on medium high heat, saute veggies, in olive oil, until translucent and soft. Season to taste with salt and pepper.


Whisk eggs and milk together until just blended. Stir in half of the shredded cheese and season with salt and pepper to taste.


Pour egg mixture over the veggies in the cast iron skillet, stir to combine.When the edges of the eggs begin to set and color turns, opaque or light, sprinkle with remaining cheese. Transfer to the oven. Bake for about 7 minutes until cheese is melted and mixture is set.


Cool on a wire rack.


Cut into 8 wedges and enjoy.



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