Vegetable Frittata

By dkanon

Use any of your favorite vegetables in this easy to make vegetable frittata. I like to put the tomatoes on last, so they don't get too soggy.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
• 1 small red bell pepper, coarsely chopped
• 6 eggs
• 1/4 cup milk
• 1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning
• 2 medium plum tomatoes, sliced
• 1 cup shredded mozzarella cheese

Preparation

Step 1

Heat oil in large ovenproof nonstick skillet on medium heat. Add onion, zucchini and bell pepper; cook and stir 2 to 3 minutes or until vegetables are tender.

Beat eggs, milk and seasoning in medium bowl. Pour into skillet. Cook on medium-low heat without stirring 5 minutes or until eggs are set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese.

Broil 4 to 5 minutes or until eggs are set and cheese is lightly browned.