This veggie, crustless skillet quiche has onion, bell pepper, broccoli and potato.
1 tablespoon butter or margarine
1 onion, peeled and chopped
1 green bell pepper, seeded and sliced
1 potato, grated (peeling optional)
1 cup chopped broccoli
1 teaspoon crushed dried oregano
4 large eggs
Salt and ground black pepper to taste
- In a nonstick skillet, melt butter over medium heat. Add onion, green bell pepper, potato, broccoli, oregano, salt and pepper to taste. Cook, stirring occasionally, until tender.
- Meanwhile in a small bowl beat eggs until frothy and pour over the vegetables without stirring. Cover, and cook over low heat 5 to 7 minutes, or until eggs are set.
- Slide frittata out onto a plate. Invert pan over plate and carefully flip frittata back into pan. Cook several more minutes to brown both sides. Cut into wedges to serve.
Makes 2 servings.