Seasonal Vegetable Fritatta



Seasonal Vegetable Fritatta

4 tablespoons olive oil

½ cup onion (yellow and red), diced

¼ cup green pepper, diced

¼ cup orange pepper, diced

½ cup yellow squash, diced

½ cup zucchini, diced

½ cup tomatoes, diced

½ cup arugula

12 large eggs, beaten

Salt and pepper to taste

2 cups cheddar cheese, grated



1. In an oven-proof skillet, heat the oil on medium heat. Add all vegetables except arugula and tomatoes. Cook for 4 minutes just tender but, still a crisp.

2. Add eggs , Turn heat up to med-high and add the beaten eggs mix, add arugula and tomatoes. Quickly stir to incorporate the vegetables. As the egg starts to set, with a spatula, lift edges to allow the uncooked egg to flow underneath. Continue this until all of the egg is almost set.

3. Put the pan with your eggs under the broiler until the top of the egg is set. Top with cheese and return to the broiler until the cheese is melted. Top with a sprinkling of parsley and serve.

Note: This recipe is delicious with any vegetables and meat added.
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