I am feeling a little scatter-brained and anxious right now. I am actually still on the road – sitting in my hotel room right now watching Millionaire Matchmaker waiting to leave for the airport. My meeting went well, and I am now ready to get going on my projects…
Although I have only been on the road for a few days, I cannot wait to get home to eat a wholesome home-cooked meal. If you follow me on Twitter then you would have seen I attended the Mushroom Festival on Saturday/Sunday. I ate a lot…. like A LOT. It was all in good fun, but I am now ready for something more simple (and healthy!).
This frittata comes together quickly and is a great way to use up all those extra veggies you have on hand. Perfect for brunch, lunch or even dinner.
3 large eggs
1/4 cup milk
salt & pepper
1/4 tsp dried herbs de provence
1/4 green pepper, diced
1 small tomato, diced
1/4 small onion, diced
2-3 medium sized mushrooms, sliced
1/4 cup of cubed cheese
Add any other fresh veggies you have on hand or add extra cheese (optional)
1. Preheat oven to 350F.
2. While the oven preheats, chop up veggies and quickly saute the peppers, mushrooms and onions.
3. In a bowl, mix eggs with milk, salt & pepper, and herbs.
4. Layer diced & cooked veggies in the bottom of a baking dish. Pour egg mixture over. Toss in cubed cheese.
5. Place in oven and bake 15 minutes, or until eggs are set and no longer runny. Serve hot!
What type of home-cooked meal do you look forward to eating?