Rise 'n Shine!

One of my favorite breakfast dishes that I like to make on the weekend is a frittata.  It's a versatile dish that uses up leftover vegetables, cheeses and even meat that we've had during the week.  I rarely make it the same way twice!  Today I'm using some fresh peppers, mushrooms and carrots and flavoring it with basil from my garden.  In total there is about 6 cups vegetables, so go ahead and substitute your favorite veggies or use up those leftovers.

Traditionally you're supposed to add the beaten egg to the sauteed vegetables and continue cooking it on top of the stove to set the bottom of the frittata before finishing it off in the oven.  I find it's easier, and comes out just as well, if you pop the skillet right in the oven after the egg is added, then bake it through.  And don't forget to let the frittata stand after removing it from the oven.  It will cut and serve better.

Hearty Vegetable Frittata

Makes 8 servings

2 tablespoons olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
8 ounces sliced baby bella mushrooms
2 carrots, peeled and shredded
16 eggs or 1 container (32 ounces) egg substitute*
1/2 teaspoon ground black pepper
1/2 cup fresh basil leaves, chopped
1/4 cup shredded Parmesan cheese

1. Heat the oil in a heatproof ** 12-inch nonstick skillet over medium heat.  Add red and green bell peppers, onion, mushrooms and carrots.  Cook and stir for 8 to 10 minutes or until the vegetables are tender.  Remove from the heat.


2. Beat the eggs and black pepper; stir in the basil.  Pour the egg mixture over the sauteed vegetables, then gently stir to evenly distribute the vegetables.


3. Bake for 20 minutes or until the egg is set. Remove from the oven and top with the cheese.  Let stand for 10 minutes before cutting into wedges and serving.  (The center of the frittata may rise during baking.  It will flatten while standing.) 

* If you like fresh eggs, but not all the cholesterol, you can use 8 eggs and 2 cups egg substitute.

** If the handle of your skillet is not heatproof, wrap it in aluminum foil before baking.

Storage Tip: If I have any leftover frittata, I place each wedge in its own container and have a ready-made breakfast that heats up quickly in the microwave during the week.