“I love this “recipe” because it’s so versatile. These ingredients are simply suggestions; go crazy - add whatever veggies and herbs you have on hand!” - Lacey Bushey
DIRECTIONS
Heat oven to 425˚F. Whisk together eggs, salt, and pepper and set aside. (splash of milk- optional)
Add oil to large, oven-safe, sauté pan and warm up to medium heat. Add veggies and cook + stir until soft. (excluding basil and spinach)
Pour egg mix over veggies and top with basil and spinach.
Reduce heat to low and cook until the frittata starts to set on the bottom, about 5 minutes.
Sprinkle on cheese (optional) and transfer to the oven. Bake for 15 to 18 minutes until frittata is completely set. It should be puffed, not soupy or too soft in center. Enjoy!
INGREDIENTS
2 tbsp olive oil
1/2 onion, chopped
½ of a bell pepper / any sweet pepper, chopped
½ jalapeno, chopped (more or less, to taste)
1 zucchini, chopped
1 ear of corn, kernels removed
1 handful cherry tomatoes, halved
1 handful spinach, roughly chopped
3-4 basil leaves, sliced
6 eggs
Salt and pepper
Cheese for topping (optional)
Optional add-ins: arugula, crumbled bacon or sausage, green onion, sweet potato
