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Friday, December 18, 2015

Vegetable Frittata

Vegetable Frittata

Vegetable Frittata: Frittatas are great for brunch or a light supper. Serve warm or at room temperature.


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
  • 1 small red bell pepper, coarsely chopped
  • 6 eggs
  • 1/4 cup milk
  • 1 tablespoon Perfect Pinch Vegetable Seasoning 
  • 2 medium plum tomatoes, sliced
  • 1 cup shredded mozzarella cheese

15 minsPrep time
15 minsCook time
  • Heat oil in large ovenproof nonstick skillet on medium heat. Add onion, zucchini and bell pepper; cook and stir 2 to 3 minutes or until vegetables are tender.
  • Beat eggs, milk and Seasoning in medium bowl. Pour into skillet. Cook on medium-low heat without stirring 5 minutes or until eggs are set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese.
  • Broil 4 to 5 minutes or until eggs are set and cheese is lightly browned.

Cooking tip

Wrap the skillet handle in foil if your skillet is not ovenproof.

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