Ingredients

The following ingredients have 8 Servings
  • 5 cups chopped vegetables (I used greens beans, greens and roasted red peppers)
  • 1 small onion (diced)
  • 1/2 cup Parmesan cheese (grated)
  • 12 large eggs
  • 3 tbsp whole milk
  • 2 tbsp oil (for frying)
  • 3/4 tsp salt
  • Ground black pepper
  • Red pepper flakes (to taste)

Instruction

  • Preheat 10" cast iron skillet on medium heat and swirl oil to coat. Add onion and cook for 3 minutes, stirring occasionally. Add vegetables, and cook for 5 more minutes, stirring occasionally. In the meanwhile, preheat oven to 400 degrees F.
  • In a medium bowl add eggs, milk, salt, pepper, red pepper flakes and whisk well.
  • Turn off heat under the skillet. Sprinkle veggies with half of the cheese, pour egg mixture on top and sprinkle with remaining cheese. Bake for 15 minutes or until eggs are puffed and center jiggles a bit when you shake the skillet. Then broil until golden brown.
  • Let vegetable frittata cool for 10 minutes, then slice into 8 pieces and serve warm or cold.