Mondays stink but Veggie Frittatas do not!

Veggie Frittata

Monday mornings stink! Nobody wants to get up and cook some time consuming breakfast because you want to sleep in! This is the perfect solution. You can actually do all the work the night before if you want to and save yourself a bunch of time. If you have everything prepared ahead of time, this will take about 3-4 minutes to get in the oven and then it can cook while you shower :)

• 4 eggs beaten
• 1/3 cup milk
• 1 small tomato seeded and chopped
• 1 scallion
• 1/4 cup chopped fresh mushroom
• 1/4 cup red bell pepper diced
• 1/2 cup frozen asparagus stir fry veggies
• 2 tablespoons onion finely diced
• 1/2 teaspoon minced garlic
• 1 tablespoon fresh parsley
• 1 tablespoon parmesan cheese
• 1 tablespoon crumble feta cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper

To seed the tomato, cut the ends off both sides of the tomato and scoop out the inside seeds with a spoon. You are basically making the inside of the tomato hollow.

Chop all your veggies the night before and place in a ziplock bag in the refrigerator. Beat the eggs, combine with the milk and sprinkle with the salt & pepper. Cover and refrigerate. If you did all of that then the rest will be super fast in the morning.

Butter a 9 inch pie pan and pre-heat the oven to 350 degrees. Heat a skillet with 1 tablespoon of butter over medium-high heat. Add the onion, cook for 1 minute. Add the veggies and garlic cook an additional 2-3 minutes.

Remove from heat. Pour the veggie mixture in to the pie pan and then pour the egg/milk over the top. Sprinkle with the parmesan and feta.

Bake at 350 for 25 minutes or until all egg is cooked and the top is golden brown. If you are unsure, press on the top lightly with your finger. It should feel firm and not sloppy.

Serve the same as you would a slice of pie.