Frittata

This Frittata was incredibly easy to make. It's basically glorified baked eggs. Quite yummy! I made a small pan and it fed about three people, so if you're feeding more you'll want to at least double if not triple this recipe.

You'll need:

3 eggs

1/2 green pepper

1/2 red pepper

1/2 onion

1/2 cup finely grated longhorn cheddar (or any other kind of cheese you like)

3/4 - 1 cup milk

5 - 6 green olives

Salt

Pepper



Start by pouring a little olive oil in a small cast iron skillet.

Add some sliced onion.

Sliced red pepper.



And then some sliced green pepper.



Sprinkle on some salt and pepper and then cook over medium heat. Don't cook them completely through. They still need some crunch. 



Meanwhile, in a large bowl, whisk the eggs (just break the yolks and stir together a little bit. Don't beat them!), milk, and cheese. Pour over the veggies and then do not stir! Just leave it be....



Slice the olives lengthwise and place them on top of the frittata.

Over medium - high heat, cook it until you can pull the edges away from the sides of the skillet. They should be a dark brown, but not crispy. It will still be runny in the center of the frittata. Now, bake it at 375* for 10 - 15 minutes or until it starts to brown on the top and is no longer runny.



Let sit on the stove for 1 - 2 minutes to finish cooking and then slice n serve!

Enjoy!

Ashleigh

Frittata

(prairiegalcookin.blogspot.com)

You'll need:

3 eggs

1/2 green pepper

1/2 red pepper

1/2 onion

1/2 cup finely grated longhorn cheddar (or any other kind of cheese you like)

3/4 - 1 cup milk

5 - 6 green olives, sliced

Salt

Pepper

Preheat the oven to 350*.

Start by slicing the onions and peppers. Place in a small oven proof skillet with a bit of olive oil, salt, and pepper.

Saute until they're halfway cooked. They still need some crunch.

In a medium bowl, mix the eggs, milk, and cheese.

Pour over the peppers and onions. Do not stir! Let it sit over medium - low flame until the edges start pulling away from the sides of the skillet.

Top with the olives and place in the oven for 10 - 15 minutes or until golden on the top and no longer runny.

Pull out and let sit 1 - 2 minutes and then slice n serve!