Veggie Frittata

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Ingredients
1 1/2 cups fresh broccoli cut into small pieces
1 zucchini cut into bite size pieces
1 yellow onion diced
10 cherry tomatoes cut in half
9 eggs
1/2 cup skim milk
1/4 cup parmesan cheese
salt & Pepper to taste
Olive Oil

In a medium saute pan add 2 TBSP olive oil and heat to medium to medium high heat. Add in the broccoli, onions and zucchini and pan roast until slightly brown (or to personal choice – I prefer mine more roasted).
Pour roasted veggies in an 8×8 casserole dish or a 9 inch pie plate. Sprinkle the parmesan cheese over the vegetables. Add halved cherry tomatoes. Meanwhile beat 9 eggs with the milk until thoroughly mixed. Add in salt and pepper to taste.
Pour egg mixture over the top of the vegetable mixture. (If using a pie plate, the egg mixture will be at the top, but should not boil over. As a precaution put the pie plate with Frittata mixture on a cookie sheet while baking.) Bake at 350 degrees F for 35 to 45 minutes until eggs in center are cooked through. Allow to cool slightly before serving.

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