Vegetable Frittata (Italian style omelet) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe makes the weekend family breakfasts extra special and is a great way to get the kids to eat their vegetables! I found this one in the American Baby Magazine that features easy yet satisfying meals for busy Moms and Dads! I've tried this with many variations of vegetables and I have yet to be disapointed. Ingredients:
1 1/2 tablespoons olive oil or 1 1/2 tablespoons canola oil |
1 clove garlic, minced |
1/2 cup chopped red onion |
2 cups thinly sliced fresh mushrooms |
1 1/2 cups finely chopped fresh broccoli |
8 eggs |
1/4 cup milk |
3/4 cup grated mozzarella cheese or 1 italian cheese blend |
1/2 teaspoon salt (i use seasond salt) |
1/8 teaspoon pepper |
Directions:
1. Heat oven to 350 degrees F In a 9 inch oven proof skillet, warm oil on med.
2. heat.
3. Add garlic and onion; saute' for 1 minute.
4. Add vegetables; saute' for 5 minutes.
5. Beat eggs with milk, add 1/2 cup cheese, salt, and pepper.
6. Add egg mixture to skillet with vegetable mixture.
7. ***Place in oven on upper rack.
8. Bake until golden brown, approximately 30 minutes.
9. Remove from oven and sprinkle on remaining 1/4 cup cheese.
10. Slice into wedges and serve.
11. ***you may also use a 9-inch baking dish if you do not have an oven proof skillet.
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