Farmhouse Frittata
- 2 tablespoons VRGF Extra Virgin Olive Oil
- 2 medium red potatoes, diced
- 1 medium zucchini, chopped
- 1/2 cup chopped red bell pepper
- 1 teaspoon seasoned salt
- 1/4 teaspoon garlic pepper
- 6 eggs
- 1/4 cup milk
- 1 cup grated Cheddar cheese
1. Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add potatoes, zucchini, bell pepper, salt, and pepper. Cook and stir 2 minutes. Reduce heat to LOW, cover, and cook 8-10 minutes, stirring occasionally, until vegetables are tender.
2. In medium bowl, lightly beat eggs with milk and remaining 1/2 teaspoon seasoned salt. Pour over vegetables. Cook over low heat, covered, 10 minutes, or until eggs are nearly set.
3. Heat broiler. Broil frittata 2 minutes or until top is set and browned. Sprinkle with cheese; broil 1 minute longer until cheese is melted. Cut into wedges to serve.