A tasty dish to make for brunch. You can use a variety of cheeses and vegetables. The addition of baking powder makes the frittata light and fluffy. Recipe from As Fresh as it Gets, provided courtesy of Arsenal Press.
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ingredients
1
Tbsp olive oil
3
Roma tomatoes, cubed
1
small red bell pepper, seeded and cubed
6
asparagus spears, cooked and cut in 1-inch pieces
salt and freshly ground pepper to taste
8
large eggs
½
cup milk
1
cup Gruyere cheese, grated
½
tsp baking powder
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directions
Step 1
Preheat oven to 375°F (190°C).
Step 2
In a large non-stick, ovenproof frying pan on medium heat, heat the oil and sauté the tomatoes, red peppers, and asparagus for 3 minutes. Season with salt and pepper.
Step 3
In a medium bowl, beat the eggs, milk, cheese, and baking powder until blended. Pour into the frying pan. Transfer pan to oven and bake for 18 minutes.
Makes 3-4 servings.