Wednesday, June 22, 2011

Kitchen Sink Frittata

I made this recipe the other day because I had eggs, cheese, and lots of veggies in the house. It comes from the Dietitian's of Canada Simply Great Food cookbook.

6 eggs
1/2 c milk
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp vegetable oil
1/2 c diced onion
1 sweet potato, peeled and shredded (I didn't have so substituted other veggies)
1 tomato, diced
2 c chopped vegetables*
1 c shredded reduced-fat cheese (use a full flavoured cheese because you can use less and still get great taste)

*Use any combination of vegetables you feel like or have on hand. I used green pepper, mushrooms, and spinach, but try kale, rapini, yellow/red/orange peppers, broccoli, asparagus, etc.

Pre-heat oven to 350F (180C)
Grease a 8 c (2 L) baking dish

1. In a small bowl, whisk eggs and milk. Add salt and pepper, set aside.
2. In a large skillet, heat oil over medium heat. Saute onion until softened, about 5 minutes. Stir in sweet potato, tomato, and chopped vegetables.
3. Transfer vegetable mixture to prepared baking dish. Pour in egg mixture and top with cheese.
4. Bake in preheated oven for 20 - 30 minutes or until topping is golden and puffed and a knife inserted in the center comes out clean.


Steph Wheler