Vegetable Frittata

[Guest guest]

Dewey Lake Manor Bed & Breakfast,

Brooklyn (Jackson area), Michigan.

 

Vegetable Frittata

 

1 cup broccoli florets

1 med carrot, shredded

1 small onion, chopped

1 cup cooked cubed potato

4 eggs

1/3 cup milk or half and half cream

1 TB fresh parsley, chopped

Salt and ground black pepper, to taste

1/2 cup shredded Cheedar cheese

 

Spray a 10 " skillet with cooking spray. Place over medium heat and add the

vegetables.

Sauté, stirring, until crisp tender, about 5 minutes.

 

Whisk together the eggs, milk, parsley, salt and pepper. Pour the egg mixture

into the

skillet over the vegetables. Sprinkle with the cheese.

 

Reduce heat to low, cover and cook about 10 minutes until the center is set.

Remove from

the heat, cut into wedges and serve immediately.

 

May serve with salsa and/or sour cream.