Recipe for cooking vegetable frittata

Breakfast Recipes :: Breakfast Meat and Egg Dishes

Vegetable Frittata

Mixture of green peppers, red peppers, yellow peppers, onion,
    mushrooms, broccoli, squash (about 2-3 c. total)
Olive oil
5-6 eggs
Milk
About 1/2 c. grated cheese (Cheddar, Swiss or Parmesan)
Salt and freshly-ground pepper to taste
Parsley sprigs for garnish

Preheat oven to 350 degrees F.

Gently saute the vegetables in a 9- or 10-in. oven-proof skillet in the olive oil until just soft.

Mix eggs with a little milk, then pour over and around the vegetables. Sprinkle cheese over the top.

Cook over med. heat enough to set the eggs, then place in the oven to finish the cooking. Bake until the top of the frittata is no longer runny. Garnish and serve.