Author Notes
Delicious egg frittata with a variety of vegetables-perfect for breakfast! —Joleen
Ingredients
-
6
eggs
-
1/2 cup
milk
-
1 tablespoon
flour
-
1-2
cloves garlic
-
1
eggplant
-
1
green bell pepper
-
3-4
tomatoes
-
fresh basil
-
salt and pepper, to taste
Directions
-
Whisk eggs, flour, milk and fresh, chopped basil in bowl.
-
Chop vegetables and add to egg mixture.
-
Pour egg mixture in pan over medium heat, waiting for eggs to set.
-
Lift edges occasionally to allow uncooked mixture to go to bottom of the pan.
-
Transfer pan and bake for 25-30 minutes at 350 °F or until edges are golden brown.
-
Poke center of frittata to make sure eggs are no longer runny.
See what other Food52ers are saying.