VEGGIE & CHEESE FRITTATA

What happens when I'm in a rush, need a quick fix lunch for my LO and have absolutely no idea what to cook? I make frittatas! Not only do they taste good, you can make them at anytime, with just about anything. As long as you have a few vegetables and maybe a little meat, you can have a frittata on the table less than 20 minutes. Pan-fry and flip over the stove top, or stir and bake, it's up to you :)

This classic Italian dish is fast, easy and customizable!

Ingredients:

1 large egg
1 tbsp corn kernels
1 tbsp chopped long beans
1 tbsp finely chopped yellow onion
1 tbsp shredded carrot
1 tbsp shredded zucchini, squeeze out the water/liquid
1 1/2 tbsp shredded cheddar cheese
Ground black pepper and mixed Italian herbs, for seasoning
Olive oil, for panfrying

Sauté the veggies over medium heat for a few minutes to precook them and to remove any excess water.
In a bowl, beat egg only enough to blend the whites and yolks. Add the pre cooked veggies and cheese. Season with some black pepper and mixed Italian herbs. Give it a quick stir to combine them.
Pour egg mixture into a small skillet pan and cook til edges start to pull away from the pan. Tilt the pan to allow uncooked egg run to the bottom of the pan. When the egg is almost set, flip to allow the bottom to cook completely. Cut and serve.

Comments

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