If you have never before made a frittata, I must be honest and telling you that you having been missing out on one of the easiest, healthiest, and most frugal meals in existence… and we need to fix that quickly!
– whatever veggies you have on hand (today I used bell peppers, zucchini, yellow squash, kale and mushrooms)
– oil to grease your skillet and pan
– eggs (or egg whites for FP)
– salt and pepper to taste
Preheat your oven to 350 degrees.
Step 2: saute you veggies in your skillet with just a little oil
Step 3: While your veggies are cooking, scramble some eggs (or egg whites for FP) and add salt and pepper to your liking. How many eggs? Stop making this complicated! This is supposed to be “SO EASY Frittata,” remember? 😉
Use however many you have available. I used 8 for a thinner frittata. Use more if you want it to be thicker.
Step 4: Place veggies in a greased 9×13 pan & pour eggs evenly over the top of veggies. (At this point you can also sprinkle some shredded cheese on top if you’d like, but I didn’t because we didn’t feel like taking a field trip to the E.R. today with my dairy allergy child, haha!)
Step 5: Bake at 350 degrees for 20-30 minutes until eggs are set and edges start to pull away from the pan.
Now it’s ready to serve! How easy was that?!?
And make yourself a plate… and also make and eat it with Sheri Graham’s Pumpkin Pie Cake with maple cream cheese frosting. Oh, MY!
And then sit and enjoy this marvelous breakfast!
In case you were wondering how all these veggies went over with the toddler…
This was taken as he was finishing his second plate.
And this hungry mama also had two helpings of frittata and that incredibly good pumpkin cake with her tea!