Garden Fritatta
Fluffy eggs, colorful vegetables, fresh herbs, and Parmesan come together in this versatile frittata that's perfect for breakfast, brunch, or a light meal any time of day.
Ingredients
- 8 eggs
- 1 cup parmesan cheese
- 2 tbsp butter
- ½ cup each chopped red and green peppers, spinach, onions and halved cherry tomatoes
- 1 tbsp chopped garlic
- 2 tbsp each chopped Italian parsley, sage and thyme
- Salt and pepper to taste
Instructions
- In a 8 inch unstick saute pan melt the butter
- Add the peppers, onion, tomatoes, spinach saute until tender and beginning to brown about 10 minutes
- Add the garlic
- Beat the eggs until light
- Add the parmesan, herbs, salt and pepper to egg mixture
- Add egg mixture to medium heat pan cook covered 5 minutes lower heat and continuing cooking 10 minutes
- Turn the flame off while placing a plate over the saute pan invert on to plate slide the fritatta back into pan cook covered on low heat 10 to 15 minutes
- Sprinkle with additional Italian parsley and Slice into triangles.