Vegetable Frittata

Name: Vegetable Frittata
Ingredients: 12 eggs; salt, to taste; freshly ground coarse black pepper, to taste; 3 tablespoons olive oil; 2 cups diced onions; 2 12 cups chopped zucchini; 2 12 cups chopped yellow squash; 2 red peppers, diced; 2 cups diced broccoli; 2 cups diced cauliflower; freshly grated parmesan cheese (optional)

11 ingredients

13 steps

Ingredients

12 eggs
salt, to taste
freshly ground coarse black pepper, to taste
3 tablespoons olive oil
2 cups diced onions
2 12 cups chopped zucchini
2 12 cups chopped yellow squash
2 red peppers, diced
2 cups diced broccoli
2 cups diced cauliflower
freshly grated parmesan cheese (optional)

Directions

1

Preheat oven to 350F.
2

In a medium mixing bowl, beat the eggs with some salt and pepper.
3

Heat a large skillet over medium heat and add the olive oil.
4

When the oil is hot, add the onion, zucchini, squash, and peppers and cook until the vegetables are soft but not brown, about 6-7 minutes.
5

Add salt and pepper, to taste, and remove the skillet form the heat.
6

Add the broccoli and stir.
7

Butter or grease a 12-cup muffin tin and fill each cup halfway with vegetable mixture.
8

Pour in the beaten, filling each cup to the top.
9

Sprinkle each with some cauliflower.
10

Bake in the oven until it is set in the center, about 25-30 minutes.
11

Now, sprinkle with grated Parmesan, if desired.
12

Serve immediately.
13

*You can use any combination of seasonal or favorite vegetables - just remember to dice.