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