Vegetable Fritatta

We love eggs and they are the perfect food when you're trying eat lower carbs.  This recipe is an ideal breakfast option that has zero sugar, but is packed full of protein and fresh vegetables.  So what is a fritatta? I guess it could be a crustless quiche, or a thick Italian omelet.  Usually, they are started in a frying pan and finished in the oven or under the broiler, but this recipe is baked in the oven from start to finish.

The wonderful thing about fritattas is that you can put in anything that you have at hand.  Today, I found onion, red bell pepper, mushrooms and broccoli in the fridge.  Other good vegetables to use could be spinach, asparagus, artichoke or (cooked) potato.  I also had lots of cheese, so I chose cheddar and feta.  I decided not to add any meat this time and to keep it vegetarian, but you could add ham or sausage if you wanted to. 

Vegetable Fritatta
(Serves 6)
Ingredients: 
1 tablespoon oil, canola, vegetable or olive
1/2 small onion, peeled and finely chopped
1/4 red bell pepper, small dice
4 - 5 button mushrooms, sliced
1 head broccoli, stalk removed and coarsely chopped 
8 large eggs 
1/4 cup cream or half and half 
1/2 cup cheese, grated cheddar or mix of cheeses
1/2 teaspoon salt
freshly ground pepper

Equipment: 6 x 10 inch or 8 x 8 inch baking dish

Directions:

• Preheat oven to 325 degrees Fahrenheit. and grease baking dish with non-stick spray.
• Heat large non-stick skillet with oil and add the prepared vegetables.  Cook on medium high heat until almost cooked through.  Set aside to cool.

• In a mixing bowl, whisk together the eggs, cream, salt and pepper.  Stir in the grated cheese and cooked vegetables.
• Turn the mixture into the prepared baking dish and bake for approx. 45 minutes or until golden brown and set.

•  Allow to cool and refrigerate until firm.

• Cut into squares and serve. Enjoy!