Friday, November 12, 2010
LinKev's Vegetable Frittata
10 eggs beaten
4 oz. cream cheese cut in small cubes
1 cup chopped fresh spinach
1 small tomato chopped
1/2 zucchini cut in small cubes (about 3/4 cup)
1/2 small onion chopped
1/2 cup of sweet pepper strips
salt and pepper to taste
3/4 cup shredded mozzarella cheese for topping
2 tablespoons butter
Preheat oven at 350°
In a large enough bowl beat the eggs add salt and pepper to taste.
In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil) melt butter add the eggs reduce heat to low cook for about 1 minute then add all the ingredients except for the mozzarella cheese. Cook for about 5 minutes or until eggs are set around the edges.
Place in the oven and bake for about 10 minutes, remove from the oven and sprinkle the top with the shredded mozzarella cheese, return to oven for another 5 minutes or until mozzarella is melted.
The frittata will slide really easy from the skillet. Slide on a big enough dish.