Vegetable Frittata

Vegetable Frittata

Onions – 1 small
Salt & Pepper - to taste
Basil & Oregano (Dried or Fresh)-1/4 tsp each
Chopped vegetables – 1 cup (You can use carrots, potatoes, scallions, Bell peppers, Broccoli, spinach, tomatoes, peas, mushrooms etc.)
Large eggs – 3
Milk – 1 cup
Cheddar Cheese – ½ cup
Paprika
Oil

Preheat oven to 350 degrees.

Heat up oil in an oven safe pan. Saute onions & vegetables with salt & pepper until the vegetables are soft. (If you are using vegetables that leaves water such as mushrooms, make sure you dry up the water at this stage otherwise the frittata will start weeping when you keep it for longer.) While the vegetables are cooking, beat the eggs and mix with milk in a mixing bowl. Add salt to taste. Add basil & oregano to the vegetables. Now add the egg-milk mixture. Cook a few more minutes on the stovetop, sprinkle with grated cheese and paprika, and then transfer it to the oven. Bake until it is set, 20-25 minutes. If you want the top browned, broil for 2 minutes. Remove from the broiler and cut into wedges.

Before going in the oven:


Right out of the oven: