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Author Notes: Delicious egg frittata with a variety of vegetables-perfect for breakfast! —Joleen
- 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
- 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.