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VEGETABLE FRITTATA




Source of Recipe


Betty Crocker's New Cookbook Submitted by ldyolake


List of Ingredients




1 tablespoon vegetable oil
1 cup broccoli flowerets
1 medium carrot, shredded (1/2 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup sliced ripe olives
4 large eggs
1/4 cup milk
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1 cup shredded Cheddar cheese (4 oz.)
1 tablespoon grated Parmesan cheese


Recipe



Heat oil in 10 inch skillet over medium-high heat. Cook broccoli, carrot, onion, and olives in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.

Meanwhile beat eggs, milk, parsley, salt, and pepper sauce thoroughly with fork or wire whisk until a uniform yellow color. Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low.

Cover and cook about 10 minutes or until set in center. Cut into 4 wedges. Serve immediately.