Mixed Vegetable Frittata

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Fast, easy, a family favorite; this recipe can be used with nearly any mixture of veggies. This is best served with fresh fruit and bruschetta or toasted bread with goat cheese.

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Steps

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Pre-heat oven to 400.

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In medium skillet add olive oil , pesto , and garlic.

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Saut on medium heat until fragrant.

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Add onions and peppers and continue to saut for an additional 2-3 minutes.

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Next add asparagus or broccoli.

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After 2-3 minutes , add the zucchini and mushrooms.

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When vegetables are nearly cooked , add the spinach and cook until dark green.

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Make sure the veggies are pretty much evenly distributed and flat , then pour in the egg beaters.

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Cook on stove top for about 3 minutes and then transfer to oven to cook the top portion of the egg.

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When the top begins to puff in the middle , bring back to stove top.

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Add cheese , then place under broiler for additional 2 minutes.

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Cut into wedges and serve.

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Ingredients

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olive oil, pesto sauce, garlic, green onion, red bell peppers, asparagus, zucchini, mushrooms, baby spinach, egg beaters egg substitute, cheddar cheese