Vegetable Frittata Oven Style
What You Need:
1/2 C fresh green beans cut into 1 in. pieces
3 tbsp. butter
1 onion, chopped
1/4 C red bell pepper, chopped
1/4 C fresh mushrooms, sliced
1/4 C bread crumbs
1/2 C organic ranch salad dressing
1/3 C Cheddar cheese, shredded
1/4 C Parmesan cheese, grated
How to Make It:
Place the green beans in a saucepan and cover with water.
Place the saucepan over medium high heat and bring the water to a steady boil.
Boil the green beans 4 minutes or until crisp tender.
Drain the beans well in a colander and set aside.
Place the butter in a skillet over medium heat and allow the butter to melt completely.
Add the onion and cook 4 minutes or until the onion becomes soft.
Add the bell pepper and mushrooms and continue cooking an additional 2 minutes.
Add the green beans and stir until combined.
Remove the skillet from the heat.
Break the eggs into a large mixing bowl and beat slightly with a fork.
Fold the bread crumbs and ranch dressing into the eggs with a rubber spatula.
Add the vegetables and blend all the ingredients together well.
Bring the oven temperature up to 350 degrees F.
Butter a quiche pan or pie plate well.
Spread the vegetable mixture into the prepared pan.
Sprinkle the top of the dish with both types of cheese.
Bake 22 minutes or until set.
Chopped zucchini, squash, tomatoes, diced peppers, black olives or any of your favorite vegetables can be substituted in this recipe.