Saturday, March 8, 2014

Baked Veggie Frittata

As long as you have eggs in the refrigerator, you will be able to prepare a delicious, quick and easy dish. Today I made wonderful Veggie Frittata in individual serving dishes. Frittatas are simply quiche without the crust, omelettes baked in a pan, or in my case eggs with what ever vegetables I could find in the fridge.

Frittatas are great to make for breakfast or brunch. You will impress your guests by baking them in individual serving dishes and serving with a bowl of fresh fruit, juice and of course coffee! I love my Le Creuset , such pretty bakeware that goes from oven to table.
Baked Veggie Frittata 
by Laureen King from ArtandtheKitchen
Serves: 2    Bake Time: 20 minutes
Ingredients:
  • 4 eggs
  • 2 tbsp. milk
  • 1 cup sliced mushrooms
  • 1 cup chopped zucchini
  • 1 cup chopped red, yellow and orange peppers
  • 1/2 cup chopped red onion
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded gruyere cheese
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
Directions:
  1. Preheat oven to 350.
  2. In skillet heat olive oil, add all of the vegetables and sauté until tender but still firm.
  3. In bowl whisk together eggs, milk, salt and pepper.
  4. Divide vegetables into individual serving pans and spread evenly.
  5. Pour egg mixture over vegetables, do not stir.
  6. Bake in oven at 350 degrees for about 15-20 minutes.
  7. Turn oven to broil, top frittata with shredded cheese and bake until melted.
*add what ever veggies you have on hand. Excellent choices are asparagus and broccoli.









4 comments:

  1. Look at the yummy cheese! Oven to table with a beautiful presentation!

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    Replies
    1. Thanks Sandra appreciate you leaving a comment.

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  2. This looks yummy, can anyone tell me how high it gets?

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    Replies
    1. The recipe I made was about 3/4 inch in the 2 individual servings

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