Vegetable Frittata

Serves 4
You'll need: 8 Eggs, 1/4 cup milk, 2 cloves of finely diced garlic, 3 green onions finely diced, 4 small portabello mushrooms thinly sliced, 3 Tbsp sliced artichocke heart, 1 large roma tomato, diced, pinch salt, pinch pepper, 2 Tbsp fresh basil, 1/2 cup gorgonzola cheese
How to make: Saute (in oven safe saute pan) garlic, green onions, mushrooms, artichoke hearts, and tomato for 5 minutes on med high heat (stir occasionally). Crack eggs in a bowl and add milk, salt and pepper - stir together. Pour egg mixture into saute pan (over sauted ingredients). Saute 3-4 minutes. With spatula, push egg mixture down on the sides and slightly lift pan in each direction to fill exposed pan area with more wet egg ingredients. Cut the basil (into confetti strips). Sprinkle the cheese and basil on top of eggs in pan. Place pan in 400 degree oven for 10 minutes. Remove from oven. With spatula, loosen egg mixture from pan and transfer to large plate or serving platter. Cut into slices w/ a knife or pizza cutter and serve while warm. Top with more cheese if desired.

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