Summer Vegetable Frittata
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Great way to use up those delicious late summer vegetables from your garden or the farmers market
Ingredients
  • 2 Tbsp butter (divided- 1+1)
  • Parmesan Cheese
  • 1 large Onion, sliced
  • 1 tsp Salt
  • ½ tsp Pepper
  • 3-4 cups chopped Vegetables...Tomato, Zucchini, Pepper, Spinach, etc
  • 8 large Eggs
  • 1 cup Milk
  • 1 cup shredded Cheddar Cheese
Instructions
  1. Preheat oven to 400F
  2. Melt 1 Tbsp butter in a skillet
  3. Add the sliced onion and sprinkle with salt and pepper
  4. Saute the onions on medium-low heat until they are golden brown- about 10 minutes
  5. Spread 1 Tbsp butter on the inside a deep dish pie plate or 9x11 glass pan
  6. Sprinkle the inside and sides with Parmesan cheese (from a can)
  7. Spread the onions on the bottom of the pan
  8. Layer the chopped or sliced vegetables over the onions until the dish is full
  9. In a bowl use a fork or whisk to beat your eggs lightly
  10. Add in the milk and cheese, 1 tsp salt and ½ tsp pepper and continue to whisk
  11. Slowly pour the egg mixture over the vegetables
  12. Place dish on a baking sheet and bake in the oven for 50-60 minutes
  13. The top will be lightly browned and the eggs set when done
  14. Let sit for 20 minutes before serving
  15. * You could also use vegetables such as broccoli, cauliflower or squash, but those should be steamed or cooked before adding
Recipe by Simple Local Life at https://www.simplelocallife.com/summer-vegetable-frittata/