Frittata
Ingredients:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup diced cooked vegetables (such as bell peppers, mushrooms, onions)
- 1/2 cup shredded cheese (such as cheddar or mozzarella)
- 1 tablespoon butter or oil
Instructions:
- In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Add in diced cooked vegetables and shredded cheese, and stir until evenly distributed.
- Heat a 10-inch non-stick frying pan over medium heat and add in butter or oil, coating the bottom of the pan.
- Pour egg mixture into the pan and cook for 3-4 minutes until the bottom is set but the top is still runny.
- Using a spatula, gently lift the edges of the frittata and tilt the pan to allow the runny eggs to flow underneath.
- Cover the pan and let it cook for another 3-4 minutes until the frittata is fully set.
- Remove from heat and let it cool for a few minutes before slicing and serving.