A Vegetable Frittata
In the culinary arts, a Frittata is a flat Italian-style omelet that's usually prepared in a cast-iron skillet. A brunch menu classic, the frittata may also have its origin in Spanish cuisine.
To make a frittata, beaten eggs are cooked briefly in a hot skillet along with other ingredients such as onions, spinach, bacon and/or potatoes, and then topped with cheese and finished in the oven. When cooked in a round skillet, the frittata is then typically sliced into wedge-shaped portions for serving.
- 2 large
- 2 Tbsp
- a pinch
- of salt and pepper if desired
- 1/2 to 1 c
- cut up fresh or frozen vegetables, thawed. (i used a mix of snow peas, carrots, water chestnuts, and broccoli)
- 1 Tbsp
- 2-3 Tbsp
- grated cheese (i used gouda)
- 7 to 8-inch oven proof skillet