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Recipes Breakfast and Brunch Eggs
Recipes Breakfast and Brunch Eggs
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| Servings: | 4 |
| Author Notes: |
A frittata is like a sturdier, more substantial omelette. Don't limit this recipe to breakfast, it also makes a great lunch entrée or a light dinner. Frittatas are even good cold, making them perfect for picnics or lunch boxes. |
| Ingredients: |
1 tablespoon butter 1 small zucchini, shredded 1 large ripe tomato, chopped 4 ounces fresh mushrooms, sliced 1 small onion, diced 6 eggs, beaten 1/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon lemon pepper blend (follow link for recipe) 2 cups Swiss cheese, grated |
| Instructions: |
Melt butter in an oven-safe non-stick skillet. Sauté zucchini, tomato, onion and mushrooms for about 2 minutes. Combine beaten eggs, milk, mustard, salt, lemon pepper and grated Swiss cheese. Pour into the skillet and cook over low heat for about 12-15 minutes. Transfer to broiler for 2 to 3 minutes or until top is browned. Cut in wedges and serve. |
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