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Luci Smith

Veggie Frittata with Cheese

This recipe is for a delicious frittata that my friend Luci brought us when we needed a meal. In her words: "I use whatever we have hamburger, bacon, cheese, squash, I’ve made it with a hash brown crust. A great way to use leftovers and make it different. Very versatile and yummy!" When I said I wanted to publish her recipe she said, "It goes something like this:"
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Breakfast
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 1 medium onion julienne cut
  • 1 yellow pepper julienne cut
  • 1 orange pepper julienne cut
  • other veggies as desired (broccoli is great) chopped flourettes only
  • 1 dozen large eggs beat in medium bowl
  • ½ cup grated/shredded Italian cheese of your choice
  • salt, pepper, garlic powder to taste

Equipment

  • Medium-large cast iron skillet
  • Cutting Board
  • Slicing knife
  • Medium bowl to mix eggs

Method
 

  1. Pre-heat oven to 400℉
  2. Heat olive oil in iron skillet on stove top
  3. Add all prepared veggies and seasonings and sauté over medium heat until tender.
  4. Beat eggs in medium bowl
  5. Pour beaten eggs over sautéed veggies
  6. Remove pan from heat and turn off stove top
  7. Sprinkle grated cheese over egg mixture
  8. Put entire pan into pre-heated oven for 25 minutes