In our house, when we want to make something quick but still be satisfied, eggs are our go to meal. The egg has to be the most versatile food item of all. It is in so many dishes whether you are talking about breakfast, lunch, dinner or dessert. We love eggs in our house. I got the kids hooked on fried egg sandwiches; my wife wants an omelet and I will eat most anything.
What I like about the vegetable frittata is all the ingredients I get to use. I also like the fluffiness of the eggs you get from the baking. The baking also makes the result the same every time. It is really hard to under cook the eggs and equally hard to overcook the eggs. So if you want to impress your guests, give this vegetable frittata a try.
- 6 eggs
- 1/2 cup of skim milk
- 1/4 of a red onion, diced
- 2 each of a red and yellow sweet peppers, chopped
- 8 – 10 broccoli florets
- 1 tbsp vegetable oil
- 1/4 cup of cheddar cheese
- 1/8 cup of mozzarella
Pre-heat the oven to 325 degrees. In an iron skillet pan, heat the oil on medium high heat. Add the onions and begin to soften. About 2 -3 minutes in, add the peppers and cook for 2 – 3 more minutes.
To finish the vegetables, add the broccoli and cook for another 2 minutes.
Beat the eggs in a bowl together with the milk. Beat until they are fluffy. This will take 1 – 2 minutes. Transfer the vegetables to a fritatta pan. Add the eggs and let set a little before stirring.
Let them set a couple more times. You do not want them to cook fully but to begin to firm up. Add the cheddar cheese and mix. Remove from the stove top and place in the oven. After cooking for about 5 minutes, top with the rest of the cheese.
Finish cooking for 2 – 3 more minutes.
Serve and enjoy!