Easy Primavera Frittata

I love making Frittatas! They are so easy and can be served for breakfast, lunch or dinner. They also make a fun pretty dish to serve for friends. Oh and kids love it simply by adding a bit of ketchup.

You can use this recipe or simply add whatever leftover vegetables you have in your frig at the end of the week. It makes a fun Saturday morning treat!

Ingredients:
Makes 6 servings

* 6 eggs
* 4 teaspoons milk
* 1/4 cup grated cheddar cheese
* Pinch of sea salt
* Freshly ground pepper, to taste
* 2 teaspoon chopped fresh herbs (tarragon, chives, Italian parsley or basil)
* 1 tablespoon extra-virgin olive oil
* 1/4 cup red onion, finely chopped
* 8 broccoli florettes, coarsely chopped
* 10 asparagus spears, cut into pieces
* 1 cup fresh spinach, washed and cleaned
* 1 small zucchini, sliced thin
* 4 small red potatoes, sliced thin

Preheat the oven to 350°. In a bowl, beat the eggs with the milk, then season with salt and pepper, and add the chopped herbs. Set aside.

In a six-inch, non-stick omelet pan, heat the olive oil over medium heat. When hot, add the chopped onion and sauté until translucent, about 5 minutes. Add the rest of the vegetables to the pan, and sauté for another 5 minutes.

Add vegetables to casserole dish. Pour egg mixture on top. Sprinkle cheese on top. Bake for 30 minutes. Allow to cool and cut into wedges. Kids love to eat the frittata with ketchup!

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