Ingredients
TIP: To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
- 2 1/2 tsp oil
- 1 Cup chopped green bell pepper, onion and tomato (you may use any vegetables you like)
- 3 eggs
- Cheese (original recipe requires it but I did not use it and used oil instead)
- Salt & Black Pepper to taste
- Put 2 tsp oil in a frying pan over medium heat. Add onions and sauté till they become glossy.
- Add peppers, tomatoes and sauté until tender.
- While vegetables are cooking, whisk together eggs, salt, black pepper and 1/2 tsp oil (used instead of cheese). Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
- When bottom is cooked and top is almost set, flip it over in the pan to cook the top.
- Cut into wedges and serve or just dig in like my daughter and I did :).
TIP: To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
