Veggie Frittata

This scrumptious vegetable frittata is hearty single skillet dish of zucchini, bell peppers, onion, seasonings and eggs. This simple throw-together meal is a great way to use up bits of veggies that otherwise might go to waste and is ready to serve in under 20 minutes, perfect for busy families.

A hearty meal in itself, this frittata is delicious served with fresh cooked greens or a tossed salad. It's an excellent way to use up leftover veggies, particularly those towards the end of the week if you're using our veggie saver system!

6 eggs
3/4 c.milk
fresh parsley, chopped
s & p
1 c. stuffing mix (seasoned bread cubes) (divided)
2 1/2 c. Leftover Cooked Veggies (zucchini, summer squash, broccoli, bell peppers, onions)
1/3 c. cheddar cheese, grated

Beat the eggs, milk, chopped parsley, and salt and pepper together in a medium size bowl. Add (half) stuffing bread cubes and diced leftover cooked vegetables of your choice.

In a medium skillet (about 10-12") Heat 2 tablespoons olive oil over medium-high heat; add the veggies and saute for a moment to heat, add the egg mixture and cook 2 minutes. Top with the remaining stuffing mix Reduce the heat to low, top with grated cheddar, partially cover, and cook 10 minutes. Brown under the broiler for about 2-3 minutes if you want a nice crispy top.


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