Our March recipe of the month is Vegetable Frittata. We have breakfast for supper once each week at my home, so I use this recipe often. When my children see this recipe on the table, they call it egg pizza because we cut it into triangles when we serve it.
Here are some of the reasons why Vegetable Frittata is on my favorites list:
- Eggs are an inexpensive source of protein. Plus, my family really likes eggs.
- I can chop up vegetables that are leftover from other meals for this recipe. Almost any vegetable will work.
- It comes together quickly. This is a good recipe for a night when I do not have much time to cook.
- The leftovers make a tasty breakfast. We do not have leftovers of this recipe very often, but when we do, they taste great when reheated in the microwave for breakfast the next morning.
One important thing to remember about this recipe is to use an ovenproof skillet. The last step is to broil the eggs in the oven for a few minutes, so you want to be sure it is safe to put your skillet in the oven.