Three Egg Vegetable Frittata |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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I like it because it is a meatless meal also because it is delicious. I developed it myself after experimenting a few times. Crisp bacon crumbled can be added before the toppings are added if desired. I use a 9 in. fry pan and should be covered over a low light. Ingredients:
3 large eggs (well beaten) |
1/4 cup onion (finely chopped) |
1/4 cup green pepper (chopped) |
3 medium mushrooms (chopped) |
1 large tomato |
3/4 cup cheddar cheese |
1 1/2 tablespoons olive oil |
Directions:
1. Spray the bottom of a 9 inch fry pan with a non-stick vegetable spray (I use Pam).
2. Add Olive oil and saute onion, green pepper and mushrooms in the fry pan over medium heat.
3. Pour the egg mixture over the sauted veggies.
4. This is where you would add the bacon if desired.
5. Slice the tomato (approx. 1/8 inch. thick) and place the slices on top touching each other but not overlapping.
6. Shred and sprinkle the cheddar cheese evenly over the top.
7. Cover and cook over a low heat until the cheese has thoroughly melted and the eggs are cooked through.
8. Remove from heat and let stand for approximately 5 minutes to firm up.
9. Cut into wedges (much like pizza) and serve with a side salad and Italian bread if desired.
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