A Delicious Vegetable Frittata
This rich Italian egg dish makes morning quite a treat. The combination of eggs, cheese and vegetables create a rich variation of a simple omelette. Serve this dish by itself or with garlic bread and home fries cooked with green peppers. Delicious!
¼ cup chopped onions
1/8 cup chopped roasted green or red bell peppers
¼ cup grated parmesan cheese
½ tsp dried oregano
Pinch of salt
Pinch of coarsely ground black pepper
¼ cup olive oil
1/3 cup shredded mozzarella cheese
Beat 4 eggs with salt, pepper and parmesan cheese and set aside. In a hot, medium sized sauté pan place ¼ cup of olive oil. Place the chopped onions in the hot oil and reduce heat to simmer. Sauté the onions until they are translucent. Add the tomatoes. Sprinkle oregano over tomatoes and onions. Sweat the tomatoes. Pour the scrambled egg mixture over the vegetables in the sauté pan. Let the eggs cook for about a minute or until the eggs are cooked about half way up from the bottom of the pan. It’s important not to overcook the eggs.
Place the chopped roasted peppers on top of the yet uncooked eggs. Spread shredded mozzarella cheese all over the top of the eggs and place the frying pan under a broiler set at about 400 degrees until eggs are cooked and cheese is melted (about 3 minutes). Slide eggs out of pan unto a large round plate. Cut with a pizza cutter into 4 pieces. Place on table with a pie server for self serving. Serves 2-4.