Veggie Frittata

We love eggs here at World Seasonings. One of the things we love to make with them is a frittata. The best part about this recipe is that you can use pretty much any ingredient you want. If you don't have mushrooms, bell peppers and broccoli but you have asparagus, spinach and tomatoes - use them. It's up to you. If you follow these basic steps and keep to the overall theme, your frittata will be just as awesome as this one! We use 2 eggs per person, so if you are cooking for 4 people, use 8 eggs. Keep in mind to use more or less of the veggies depending on how many people you are cooking for. It's really up to your personal preference. If you like more veggies than what we suggest in the ingredient, use more. The same is true for the seasoning you use. We used Mexican in a Minute for this recipe, but you can use any one of our seasoning blends - again, whatever you prefer!

INGREDIENTS:

2 tsp. Any of Our Blends(I used Mexican in a Minute for this recipe)
4-6 eggs (2 eggs per person you're feeding)
1/4 cup onion, sliced thinly
1/4 cup bell pepper, sliced thinly
4 small mushrooms, sliced thinly
1/4 cup broccoli, chopped
1/2 cup grated cheese
1/4 milk
Olive oil for sauteing

DIRECTIONS:

Here are the ingredients that you need (milk is missing in photo).

First, preheat your oven to 375 degrees. Grab a mixing bowl and add the 1/4 cup milk then crack your eggs into the bowl. Add 1 teaspoon of Mexican in a Minute (or whatever seasoning blend you chose to use) and whisk the mixture until the eggs and milk are uniformly mixed.

Next you want to slice, dice or chop your veggies. However you want to cut them is up to you! I sliced mine as you can see in the picture above. Now it's time to start cooking. Grab a saute pan that is large enough to cook your veggies without over filling it too much. IMPORTANT - use a pan that is oven safe. You are going to add the egg mixture to the pan so make sure you can fit it all in. I used a 9" nonstick pan. Add 2 teaspoons of olive oil to the pan and turn the heat up to medium. Once the pan and the oil have warmed up, add the veggies as well as the last teaspoon of Mexican in a Minute. Saute over medium heat for about 7-10 minutes.

After the veggies have cooked down a bit, add the egg mixture. Leave the pan on the heat and gently shuffle it back and forth a few times. Add the cheese then let it cook for about 3-5 minutes. Keep shuffling the pan back and forth a bit to keep the egg mixture moving. It helps cook it more evenly. Once you start to see the egg firm up around the edge of the pan, remove from the heat and place in your oven. Set the time for another 7-10 minutes. Keep an eye on it so it doesn't burn. Every oven is different and some are a lot hotter than you think.

Wait for your timer to go off then pull it out of the oven. Give it a wiggle to make sure the eggs have set. It's okay if they look a bit "loose" or as if they are not 100% cooked. If you let it rest for a couple minutes, the eggs continue to "cook" a bit from the residual heat in the pan. Don't over cook it - it will dry out the dish. Take a plate that is larger than your pan, place it over the top like a lid, then using both hands, flip the pan over and the frittata should slide right out onto your plate. 

Cut it and serve with some toast, bacon, breakfast potatoes or whatever you desire. (I used a pizza cutter to cut mine.) Enjoy...