Springtime Vegetables and Eggs

6 servings

Cut all the vegetables into ½ inch cubes

ingredients

¼ cup olive oil
1 large garlic clove, chopped
1 medium baking potato, peeled and diced
1 cup diced red onion
1 large yellow bell pepper, seeded and diced
½ teaspoon salt1/4 teaspoon black pepper
1/2 teaspoon dried basil1/4 teaspoon drie4d oregano
1 medium zucchini, diced
2 plum tomatoes, seeded and diced
1 cup leftover cooked asparagus {see recipe}
8 eggs, beaten
2 cups shredded mozzarella cheese

Directions

Heat the broiler and move the rack down to the center of the oven.
In a large 12-inch ovenproof skillet or omelet pan, heat the oil.
Add the garlic. potato. Bell pepper android onion. Cook over medium heat until soft, 10=12 minutes. Add the seasonings, zucchini, and asparagus. Cook until heated through.
Pour the beaten eggs over the vegetable and cook over medium until the eggs are set on the bottom. Distribute the cheese evenly over the egg mixture.
Place the pan on the oven shelf under the broiler and cook until the cheese is completly7 melted and the eggs are set on top.
Let the frittata rest for 10 minutes before cutting into serving pieces.


Posted by in asparagus, Cheese, Cream, eggs, onion, peppers, potatoes, tomatoes, Vegetables