Garden Vegetable and Herb Frittata

eggs

1/3

cup milk

tablespoons chopped fresh or 1/2 teaspoon dried basil leaves

tablespoons chopped fresh or 1/2 teaspoon dried oregano leaves

1/4

teaspoon salt

1/8

teaspoon pepper

slices bacon, cut into 1-inch pieces

1 1/2

cups fresh small cauliflower florets

cup fresh small broccoli florets

1/2

cup chopped red bell pepper

1/2

cup shredded Swiss cheese (2 oz)

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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.