A Frittata is an Italian-style omelette baked in a skillet. Fritatta's are quick and easy to make and a wonderful option for Sunday brunch, or light lunch/dinner anytime. Because they are so versatile, you can make them with anything you like; ham, sausage, your choice of cheese, mushrooms, bell peppers, broccoli, fresh tomatoes and more.
2 farm fresh eggs, scrambled
Salt and pepper, to taste
Fresh broccoli florets, diced
Black olives, sliced
Fresh cherry or grape tomatoes, sliced
1 cup shredded cheddar cheese
Preheat oven to 350. Spray a 6-inch skillet (I use cast iron) with cooking spray. Place all chopped, diced and sliced veggies evenly around the bottom of the skillet. Pour scrambled eggs over top of veggies; top all evenly with shredded cheddar cheese.
Bake covered for 20 minutes. Remove lid and continue baking 10 more minutes or until eggs and set and cheese is melted.
Serve immediately with a slice of hearty bread toasted and a side of fresh fruit.
Cooks note - recipe is easily doubled or even tripled to make a larger frittata. Increase skillet size and cooking time to insure frittata is cooked through.
Yield: 2 lunch size pieces