Vegetarian frittata

Vegetarian Frittata

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3 new potatoes
2 teaspoons cooking oil
1 yellow squash
1 zucchini squash
3 mushrooms
1 small yellow onion
1 tomato
2 teaspoons olive oil or butter
4 eggs
1 Tablespoon Parmesan cheese, grated
1/3 cup milk
1/8 teaspoon oregano
salt and pepper to taste
any cheese, optional

Clean and cube potatoes. Cook in a 10-inch iron skillet until done. Drain and set aside. Spray pan with a non-stick spray. Cube squash and tomato. Slice mushrooms and chop the onion. Saute all the vegetables, except tomato, in the olive oil or butter until tender. Beat eggs and milk until frothy; add Parmesan cheese, oregano, salt and pepper, mix well. Add potatoes and tomato to the other vegetables in the skillet and stir together. Pour egg mixture over the vegetables. Cook over medium heat, lifting the edges as the eggs cook. When the eggs are set, sprinkle optional cheese over the top and put under the broiler until it just starts to brown. Garnish as desired. Cut into pie shaped wedges and serve from the pan.

Cook Note:If meat is desired in this dish, smoked sausage is the the best, in my opinion!

Serves: 4 to 6

Tags: recipe, Vegetarian frittata, cooking, diy