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
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
© Can Stock Photo Inc. / robynmac
The following errors occurred with your submission
As always, Registration is Free!