Vegetable Frittata

This is not an original idea for a recipe, but it is such a good things to know how to make I am writing my own version of this Spanish classic.  It is also very healthy and good for any time of the day.

 

1 onion chopped (I like lots of onion so I use a big one)

1 ½ cups other chopped veggies – for this one I used Zucchini and green pepper.  You can use leftover cooked veggies or raw.  Asparagus, artichokes, red or green peppers, squash, cooked potatoes, green beans, spinach, broccoli or any creative combinations you can think of will work.

7 eggs beaten

½ cup of shredded cheese – I used a mixture of Parmesan, Jarlsberg and Gruyere

Pam

Salt and Pepper

 

Preheat the oven to 400º

You need a 12-inch skillet that can be put in the oven (that means it does not have plastic handles).  Put skillet over a medium high heat and spray with Pam.  Add onions to pan and cook for 3 minutes.  If you are using raw peppers add them at the same time.  Add any other raw veggies after the onions are partially cooked.  Cook until veggies for another 3 minutes.  Salt and Pepper the veggies.  If you are using pre-cooked veggies add them now and get them warmed up.

 

Beat the eggs and add salt and pepper to them.  Spray a little more Pam in the skillet with the vegetables, making sure the bottom gets lubricated and spreading out the vegetables evenly across the bottom of the pan.  Turn heat on medium and pour the eggs into the skillet.  Do not stir anything and let the eggs cook for about 5 minutes.  Sprinkle the cheese on top of the still runny eggs and put whole skillet in the hot oven.

Continue cooking in the oven for another 5 minutes.  The eggs may puff up a little.

 

Can be eaten hot or cold.



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