Vegetable Frittata
I love making this vegetable frittata with end of summer vegetables from my garden. You can use your favorite veggies to make this easy frittata for a weekend brunch. Enjoy!
Servings: 2
Ingredients
- 4 Eggs
- 2 tbsp Milk
- 1 Garlic Clove Minced
- 1/4 cup Tomatoes Halved or Diced
- 1/4 cup Zucchini Diced
- 2 tbsp Bell Pepper Diced
- 2 tbsp Onion Diced
- 2 tbsp Feta Cheese
- Salt
- Pepper
- Basil
Instructions
- Preheat your oven to 425 degrees F.
- Whisk together the eggs and milk with the minced garlic in a medium sized bowl.
- In a 5 in cast iron skillet add a little extra virgin olive oil. Heat up the skillet on medium heat and then add the tomatoes, zucchini, bell pepper and onion. Sprinkle with a little salt and pepper for seasoning. Cook for 7-9 minutes or until the veggies are tender.
- Add the egg mixture to your cast iron skillet. Allow to cook on the stove for 3-5 minutes. Add the feta cheese on top.
- Place the cast iron skillet in the oven for 20 minutes or until the eggs have set. Top with some fresh basil (optional).