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Vegetable Frittata PDF Print E-mail
Written by Will   

Frittatas are a nice change-up from scrambled eggs for breakfast. They can be made with pretty much any vegetable you have leftover in your fridge.

8 Eggs
Zucchini 1 Zucchini
Bell Pepper 1 Bell Pepper
Onion 1/2 Onion
Parmesan 1/2 Cup Grated Parmesan
Cayenne Pepper 1/2 Tsp Cayenne Pepper
Olive Oil 2 Tbs Olive Oil
Salt and Pepper Salt and Pepper
Cilantro Cilantro (optional)
Vegetable Frittata Vegetable Frittata

Preheat over to 450 degrees. Heat the olive oil in an oven proof skillet over medium heat.

Chop up the zucchini, bell pepper, and onion. Beat the eggs and stir in the cheese, cayenne pepper and a bit of salt and pepper.

Add the vegetables to the skillet and saute until they have softened a bit but are still firm. Pour the eggs into the pan and spread the vegetables evenly throughout.

Cook for a minute on the stove top before transferring to the over. Cook for another seven or eight minutes until it has fluffed up and the top has started to turn golden.

Remove from oven and top with some chopped cilantro.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes