Summer Frittata with Vegetables

When I am out of ideas about what to make for breakfast, lunch or dinner, my “go to” meal is a frittata. It is simple, satisfying and a healthy meal. All you need are eggs, vegetables and cheese!

I used six eggs for this frittata, and about 1/4 cup of milk. I whisked them together and seasoned with salt & pepper.

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Use whatever vegetables you have around, in as many colors as possible!

In my fridge I found a red potato, some sweet peppers, a purple cauliflower and heirloom tomatoes. I also had some fresh thyme. I cut all of these vegetables up into bite size pieces.

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Then I lightly sauteed the potato in olive oil,  (It needs a bit more cooking. You want to be able to pierce it easily with a knife)

Next, I lightly sauteed the remaining cut-up vegetables until slightly soft. (I always set aside a small amount of veggies to lay on top of the slightly set frittata later)

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I poured the whisked egg mixture right on top of the sauteed vegetables. Then cooked it over the stove on medium heat until it was slightly set. The center will still be uncooked.

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I added some grated cheese and the remaining vegetables that I had set aside. I used gouda cheese, but any cheese that you like works!

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I baked the frittata in the same skillet in the oven at 350 – 375 degrees, until lightly browned. (about ten minutes)

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Serve with some fresh greens and toast, if you like – and enjoy!

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