Veggie Frittata
 
 
Veggie Frittata made with left-overs or other veggies from your fridge.
Author:
Recipe type: Breakfast
Ingredients
  • 4 eggs
  • ¼ cup milk
  • 1 sweet onion
  • 1 green pepper
  • 1 small container of mushrooms
  • left-over roasted cauliflower
  • handful of grape tomatoes
  • Parmesan cheese
  • dried chives
  • salt
  • pepper
  • dried parsley
  • olive oil
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a cast iron pan (or other oven safe pan) over medium heat, pour in 2 to 3 Tbsp of olive oil.
  3. Dump in veggies and cook until fork tender.
  4. In a small bowl, whisk together eggs and milk.
  5. Pour egg mixture over cooked veggies and turn off heat.
  6. Season with salt, pepper, parsley, and chives.
  7. Sprinkle with Parmesan cheese and place in preheated oven.
  8. Bake for 15-20 minutes. The frittata will bubble up and the eggs will be completely cooked.
  9. Remove from oven. Serve immediately or allow to cool, cover, and place in fridge to be heated up the next morning.
Notes
Ingredients are just suggestions as this really is a use what you have type of recipe. You may want more eggs as I just used exactly what I had available.
Recipe by Marine Corps Nomads at https://marinecorpsnomads.com/2012/07/veggie-frittata.html