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Vegetable frittata

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Ingredients/Components

eggs - 8 item
milk - 1/3 c
salt - 1/2 tsp
grated Parmesan cheese - 1/2 c
onion, chopped - 1 item
olive oil - 3 Tbsp
chopped parsley - 2 Tbsp
white pepper - 1/4 tsp
small zucchini, sliced - 2 item
pitted black olives, sliced - 8 item
medium size potatoes, peeled, cooked and sliced - 3 item
large red pepper, cut into strips - 1 item

How to make vegetable frittata:

In a large skillet, heat olive oil and saute onion for 5 minutes. Add zucchini and red pepper and saute for 5 minutes or until soft. Stir in potatoes and olives. Cool.

In a bowl, beat eggs with remaining ingredients. Line a 9-inch square baking pan with foil. Heavily butter bottom and sides. Spoon in vegetables, spreading them in an even layer. Pour egg mixture evenly over top. Bake in a preheated 350° oven for 35 to 40 minutes or until puffed and golden brown. Remove from heat and cool 10 minutes.

To serve warm, use foil to lift frittata from pan. Turn down sides of foil and cut mixture into 2-inch squares.

To serve cold, chill frittata in pan, then remove and cut. Garnish top of each square as desired.

Suggested garnished: asparagus tips and pimiento strips; mushroom slices, white onion rings and parsley; small stuffed olives and parsley; pickle fan and black olive slices; cherry tomato slices topped with pumpkin seeds. Makes sixteen 2-inch squares.

Recipe categories: Eggs/dairy, Breakfast, Omelets and frittatas.

Rating:

3.5

Average rating: 3.5, total votes: 4

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