Vegetable Harvest Frittata

9 ingredients
6 steps

Ingredients

  • 6 eggs
  • 1/2 cup milk
  • 1 tablespoon flour
  • 1-2 cloves garlic
  • 1 eggplant
  • 1 green bell pepper
  • 3-4 tomatoes
  • fresh basil
  • salt and pepper, to taste

Directions

  1. 1
    Whisk eggs, flour, milk and fresh, chopped basil in bowl.
  2. 2
    Chop vegetables and add to egg mixture.
  3. 3
    Pour egg mixture in pan over medium heat, waiting for eggs to set.
  4. 4
    Lift edges occasionally to allow uncooked mixture to go to bottom of the pan.
  5. 5
    Transfer pan and bake for 25-30 minutes at 350 °F or until edges are golden brown.
  6. 6
    Poke center of frittata to make sure eggs are no longer runny.

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