Egg Frittata

Here is an easy way to prepare eggs, veggies and cheese. Lovely for brunch and even leftovers taste terrific!



















First prep your ingredients. For the one I made here, here is what I had on hand:

• 1 or 2 red and yellow bell peppers, diced
• 5-6 green onions, sliced
• 1-2 cloves garlic, minced
  
• 8-10 brown mushrooms, sliced
• 1 cup shredded mozzarella cheese
• 5-6 eggs, whisked
• salt and pepper to taste
• vegetable oil
• red chili flakes (hot)
• essence (spice blend)
  

Heat a non-stick skillet on high heat and add 1-2 tablespoons of vegetable oil. Sprinkle a few red chili flakes in oil, and add the diced mushrooms. Add salt and pepper to taste. Saute 2-3 minutes. Add peppers, onion and garlic.

Saute vegetables until soft and mushrooms have turned a bit golden. Season eggs with a teaspoon of essence and pour the whisked eggs over the vegetables in the skillet. When the eggs start to bubble around the edge of the skillet, turn down the heat to medium. Top with shredded cheese and cover the pan to keep in the heat and cook the frittata.

Keep an eye on your creation. Depending on whether you are using gas or electric heat, you may have to adjust your burner temperature and even gently lift back the edges of the frittata once to let some of the uncooked egg fall to the pan bottom.























Try not to take the lid off lots but don't let it over cook either. (Don't fret if it is a tad underdone...that is what microwaves are for. When serving, just blast each serving 10-20 seconds, if need be)

Serve the egg dish with fruit, toast or muffins, and your favorite condiment. Dante's hot sauce is a favorite one around here, but for a milder palate, you can use ketchup or fresh salsa.







Mmmm. With a coffee or tea, this will start your day right!