Veggie Frittata


I am always looking for different recipes without meat that I can make without Tom noticing that they're meatless. According to him, if you don't have meat for dinner you're going to starve the rest of the night. I disagree. I'm perfectly content with a meatless meal, hence the reason why I ignore his claims and go right on making them.

This recipe came more out of necessity than anything else. I had somehow managed to accumulate a carton of eggs expiring in two days, and an extra green and red pepper that I didn't want to go bad.

Veggie Frittata
Source: A Cookaholic Wfie Creation
Yield: 8 servings
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    • 8 oz. mushrooms, sliced
    • 1 green pepper, chopped
    • 1 red pepper, chopped
    • 1 large onion, diced
    • 1 1/2 cups shredded cheddar cheese
    • 1 1/2 cups milk
    • 7 eggs
    • 1 tbs. unsalted butter
    • salt and pepper

1. Melt the butter in a skillet over medium heat then add the mushrooms, green pepper, red pepper and onion and cook until slightly soft, about 10 minutes.
2. Meanwhile, preheat the oven to 350 and lightly spray a 8 or 9 in cake pan with non-stick cooking spray.
3. In a bowl, whisk together the eggs and milk. Add the cheese, salt, and pepper and stir to combine.
4. Once the vegetables are soft, add them to the bowl with the eggs and cheese. Stir to combine and then pour into the cake pan.
5. Bake for 30-35 minutes or until the eggs have set through and are a lightly golden brown color on the edges.
6. Remove from the oven and let rest for 5 minutes before slicing.

Yum! We devoured this right away. It's definitely something that I plan on making again.

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