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Garden Vegetable and Herb Frittata

Name: Garden Vegetable and Herb Frittata
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 eggs; 1/3 cup milk; 2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves; 2 tablespoons chopped fresh or 1/2 teaspoon dried oregano leaves; 1/4 teaspoon salt; 1/8 teaspoon pepper; 4 slices bacon, cut into 1-inch pieces; 1 1/2 cups fresh small cauliflower florets; 1 cup fresh small broccoli florets; 1/2 cup chopped red bell pepper; 1/2 cup shredded Swiss cheese (2 oz)

Prep 40 min
Total 40 min
Ingredients 11
Servings 4

Ingredients

6 eggs
1/3 cup milk
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
2 tablespoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices bacon, cut into 1-inch pieces
1 1/2 cups fresh small cauliflower florets
1 cup fresh small broccoli florets
1/2 cup chopped red bell pepper
1/2 cup shredded Swiss cheese (2 oz)

Directions

1

In medium bowl, beat eggs. Add milk, basil, oregano, salt and pepper; beat well. Set aside.
2

In 12-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Reserve 1 tablespoon bacon drippings in skillet.
3

Add cauliflower, broccoli and bell pepper to bacon drippings. Cover and cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
4

Reduce heat to low. Carefully pour egg mixture into skillet; cover and cook 8 to 10 minutes or until center is set, lifting edges occasionally to allow uncooked egg to flow to bottom of skillet.
5

Sprinkle with cheese; cover and cook 1 to 2 minutes or until melted. To serve, cut into wedges.