Sunday, September 9, 2007

Garden Fresh Frittata

Frittatas are so easy to make for breakfast, brunch, or even dinner. All of the ingredients are fresh, and you can use just about anything you have on hand.

Garden Fresh Frittata

12 black olives, sliced

12 pimento-stuffed green olives, sliced
1 roma tomato, chopped
1 small vidalia onion, chopped
1/4 medium sized green pepper, chopped

1/4 cup broccoli, chopped small, optional
garlic powder
5 eggs
1 handful shredded sharp cheddar
8 tiny slices New York or Vermont extra sharp white cheddar

Fold together olives, veggies, and garlic powder in a medium sized mixing bowl. In
a separate bowl, beat eggs with a fork until frothy and well mixed. Lift your fork high as you beat the eggs to get more air into them. This makes a fluffier fritatta. Add the eggs to the veggie mixture and fold together. Lightly spray a glass pie dish or 8x8 dish with olive oil spray. Pour in frittata. Sprinkle shredded cheese over the top and dot with slices of white cheddar. Bake at 350 for 30 to 40 minutes or until eggs are set and the top gets a little color to it.

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