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
6
eggs
1/4 C bread
crumbs
1/2 C 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.
6
Servings
Chopped zucchini,
squash, tomatoes, diced peppers, black olives or any of your favorite vegetables can be substituted in this
recipe.
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