I have my own garden in the summertime and I try to find recipies where I can use some of the vegetables and herbs I grow in the garden. This frittata recipie I made to put to use many of my garden items.
I actually came up with this recipie during tomato season last year, but you could make it anytime. We had so many tomatoes that we were trying to find creative ways to use them! The frittata is a great meal for breakfast or anytime.
How to Make the Frittata
- Chop up the basil, tomato, onion, and green pepper. Put in a mixing bowl.
- Add the shredded cheese. Stir to combine.
- Add the eggs and blend together with a wisk.
- heat the oil in a skillet until hot.
- Pour the egg mixture onto the skillet and cook on medium heat until the liquid has almost dried up on the top and the bottom of the fritatta is bubbling or looks like it has air pockets.
- Flip the fritatta over; cook for 2-3 minutes or when done.
- Put onto a plate and let cool for 2 minutes.
- Enjoy!
Garden Fresh Frittata
A Frittata made with fresh ingredients, perfect for any breakfast meal.
Servings: 4 people
Calories: 196kcal
Ingredients
- 2 roma tomatoes
- 1/2 onion
- 1 green pepper
- 1/2 cup cheese shredded
- 1 handful basil fresh
- 6 eggs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano dried
- 1 tbsp olive oil
Instructions
- chop up the basil, tomato, onion, and green pepper. Put in a mixing bowl.
- Add the shredded cheese. Stir to combine.
- Add the eggs and blend together with a wisk.
- Add the oregano, salt, and pepper. Blend with a wisk.
- heat the olive oil in a skillet until hot.
- Pour the egg mixture onto the skillet and cook on medium heat until the liquid has almost dried up on the top and the sides are bubbling.
- Flip the fritatta over; cook for 2-3 minutes or when done.
- Put onto a plate and let cool for 2 minutes.
- Enjoy!
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