Garden Vegetable Frittata

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
YIELD: serves 6
LEVEL: --

ingredients

  • 1 tsp. crushed garlic
  • Salt and pepper, to taste
  • 6 eggs
  • 1/3 cup milk
  • 1 cup shredded Asiago cheese
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Directions

1.Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 6-8 minutes, until tender but firm. Mix in spinach, green onions, tomatoes, asparagus and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.

2.In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Asiago cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
Series: Kelsey & Spike Cook
Episode: Brunch (Ep. 14)

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  • on March 19, 2013

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    I used this recipe as a guide. I used vegetables i had on hand such as zucchini, squash, red onion, peppers,and broccoli. I used a mexican/italian cheese blend and it came out great for my first time! I will definitely make this recipe or something similar again. I also freezed the remaining portions for breakfast for the week.

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