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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Frittata Recipe

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This recipe for Vegetable Frittata is from The Cooper Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp vegetable oil
1 cup broccoli florets cut into bite size pieces
1/2 cup shredded carrots
1/2 cup chopped onions
1/2 cup chopped red peppers
4 eggs
1/4 cup milk
1 tbsp chopped fresh parsley
1/4 tsp salt
1/4 tsp Tabasco sauce
3/4 cup grated cheddar cheese
1 tbsp grated parmesan cheese
Directions:
Directions:
Heat oil in a medium sized frying pan. Cook broccoli, carrot and onion about 5 minutes, stirring frequently, until broccoli is tender-crisp. Add red pepper and stir. Beat eggs, milk, parsley, salt and Tabasco until blended. Pour mixture over vegetables. Sprinkle with cheeses and reduce heat to low. Cover and cook until eggs are set in the middle, 10-15 minutes. Cut into wedges, serve with warm salsa
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Great option for a vegetarian meal, always a brunch crowd pleaser

 

 

 

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