Veggie Frittata for Two
SMALL SKILLET RECIPE
1 tablespoon olive oil 1 tablespoon butter ¼ cup onion 2 cloves garlic ½ carrot ¼ zucchini ¼ red bell pepper ¼ cup broccoli florets pinch of salt ½ teaspoon red pepper flakes
click through the slides for directions or click below to get the full recipe.
Chop and dice the carrots, peppers, zucchini and broccoli. Change up the vegetables and use whatever you have handy.
In a medium bowl or measuring cup whisk the eggs and the sour cream until mixed well.
Heat a cast iron skillet over medium high heat .Melt the butter in the skillet and saute the onions and garlic until tender and fragrant about 2 minutes.
Add the carrots and zucchini and saute for another 3-4 minutes until the vegetables are tender, Stir occasionally.
Add the red pepper slices and broccoli florets and continue to cook for another 3-4 minutes.
Pour the eggs into the skillet and give the mixture a light stir or shake the pan just enough to mix the ingredients. Season with salt and red pepper flakes. Cover the skillet and cook for 6-7 minutes or until set.
Transfer the skillet to under the broiler and broil for 1-2 minutes, just enough to lightly brown the top of the Frittata.
This vegetable Frittata recipe is simple and oh so customizable. You can change the veggies around or add cheese, you decide. Try one for breakfast, lunch or dinner.
click the subscribe button below to sign up to receive new recipes each week from aweekendcook.com