July 6, 2015


The frittata quickly can become a summertime favorite
when there is a bounty of fresh vegetables to savor.

This is Estelle's version of a summer brunch, lunch or light supper!

3 eggs
1/2 cup cubed new potato
1/4 cup red onion, chopped
1/4 cup diced green pepper
1 Roma tomato, cubed
1/4 cup chopped fresh mushrooms
4-5 fresh asparagus spears
1/3 cup milk
Salt and Pepper to taste
1/2 t. Italian seasonings
1/2 cup shredded cheddar cheese

In a small skillet, saute vegetables in a small amount of olive oil until somewhat tender. Salt and pepper to taste. Preheat oven to 350 degrees F. In a small baking dish, sprayed with cooking spray, layer the vegetables. In a mixing bowl, beat eggs together with milk. Pour egg mixture over the veggies, season with salt, pepper and Italian seasoning. Sprinkle with shredded cheddar cheese and bake for 20-30 minutes until eggs are set.

One of the most beautiful things with frittatas is that you can add any vegetables you wish. 
This is also wonderful with a soft white cheese, such as fontina.....
lovely served with raisin toast too! 

1 comment:

  1. We love Frittatas, especially with veggies. This looks so inviting and the raisin toast is just the perfect accompaniment. Wish I lived next door to you, XOXO


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