|
|
|
Vegetables and Cheese Frittata
|
|
|
2
Reviews
|
|
By:
Diane Roebough
|
|
Vegetable and Cheese Frittata Recipe sautees onion and bell pepper in canola oil then adds a mixture of eggs, salt and pepper and shredded Swiss cheese in creating this very tasty frittata recipe.
|
INGREDIENTS
|
|
8 eggs or 2 cups fat-free cholesterol-free egg product
|
|
1/2 teaspoon salt
|
|
1/8 teaspoon pepper
|
|
1/2 cup shredded Swiss cheese (2 ounces)
|
|
2 tablespoons canola oil or butter
|
|
2 medium bell peppers, chopped (2 cups)
|
|
1 medium onion, chopped (1/2 cup)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Beat eggs, salt and pepper in medium bowl with fork or wire whisk until well mixed. Stir in cheese; set aside.
|
|
|
|
2:
Heat oil in ovenproof 10-inch nonstick skillet over medium heat. Cook bell peppers and onion in oil,stirring occasionally, until onion is tender. Pour egg mixture over pepper mixture. Cover and cook over medium-low heat 8 to 10 minutes or until eggs are set and light brown on bottom.
|
|
|
|
3:
Set oven control to broil. Broil frittata with top 4 to 6 inches from heat about 2 minutes or until golden brown. Cut into wedges.
|
|
|
|
4:
|
|
|
|
Print Preview
|
Rate This Recipe
|