Intro: Quick and Easy Veggie Frittata
My family raises chickens for eggs so we always have an abundant amount of eggs on hand. This is just one way to use a whole dozen for a quick put-together meal for the entire family.
Step 1: Things You Will Need
one dozen large eggs
an assortment of vegetables such as potatoes, zucchini,yellow squash, fresh green beans,carrots, bell pepper ( I used red and green),onion * **
*leftover vegetables work great with this recipe. Pretty much anything you can dice to bite-size pieces. Be creative!
**I've also used fresh chopped spinach
1-2 tablespoons of butter
1-2 tablespoons of olive oil
crumbled cooked sausage and/or bacon ( or leftover ham is great too!)
1/2 teaspoon minced garlic
salt and pepper to taste
Italian spices (optional)
topping suggestions: taco sauce, salsa, diced green chili, ketchup , tobasco
1/4 cup shredded colby/jack cheese (or any cheese blend you have on hand)
9 x 13 casserole dish
Step 2: Cooking Your Veggies
Heat oil and butter in skillet on medium to high heat.
Saute' vegetables with garlic until tender-crisp and a little brown, reducing heat as necessary to avoid over browning. Add salt, pepper, and Italian spices (if desired) to taste. Add meat to vegetables and heat through.
Step 3: Beat Eggs
Crack and whisk 12 eggs.
Step 4: Combining in the Pan
Pour cooked vegetables into greased 9x13 pan.
Sprinkle 1/8 cup of cheese over the vegetables.
Carefully pour whisked eggs over veggies. Do not stir.
Sprinkle with remaining cheese.
Step 5: Bake
Bake in 350 degree Fahrenheit oven for 22-30 minutes until eggs are fluffy and set.
Let stand for 5 minutes before cutting into squares.
Step 6: Serve and Enjoy!
Serve frittata warm with taco sauce or other suggested sauces.