GARDEN VEGETABLE FRITTATA

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!