Veggie Frittata

In my opinion, frittatas are one of the easiest dishes to make when in a hurry because they are a “no fuss” kind of dish.  The varieties are endless and they are a great way to use up leftover vegetables, meat, or whatever you have in your refrigerator.  They are also great to make ahead and freeze portions for on-the-go breakfasts during the week.  This veggie frittata came together one night for dinner as I was using up leftover ingredients from previous meals during the week.

Veggie Frittata

Ingredients

• 1 tbsp olive oil
• Leftover veggies, diced (I used onion, asparagus, and sun-dried tomatoes)
• 6 eggs, beaten
• 1/4 c milk
• 1/3 c Parmesan cheese
• Salt and pepper

Directions

1. Preheat oven to 350 degrees.
2. Saute the vegetables in olive oil. Spread vegetables across the bottom of a greased pie dish.
3. Meanwhile, beat together the eggs, milk, cheese, salt and pepper.
4. Pour egg mixture over the vegetables. Bake for 30-35 minutes.
5. Cut into slices after frittata has cooled slightly.

This is a great dish to serve for breakfast and or as dinner served with a side of roasted sweet potatoes.

Linking up with Jenn, Kate, Emily, Alesha, Mary, Lena, and Jenna.