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My mom was visiting and thumbing through some magazines including Every Day with Rachael Ray and found a recipe for Frito Frittata.  She showed me the yummy picture and it reminded me how much I like egg dishes like quiche and frittata.  This recipe called for Frito’s corn chips (chopped up and put on top) and diced ham.

Aug 2013.fritata.pots 079 225x300 Vegetable FrittataWell, I decided to make with those two items excluded and added in a few more vegetables.  It was the first time I made a frittata which finishes off the cooking in an overproof skillet in the oven.  I thought for sure I would burn the bottom or it would stick to the pan- but alas- the frittatta dished out nicely with a golden brown bottom.  It made a nice lunch with some sliced fruit.  It will also make a simple, light dinner served with a green salad.

Aug 2013.fritata.pots 082 300x225 Vegetable Frittata

Aug 2013.fritata.pots 088 300x225 Vegetable Frittata


3 Tbsp. butter

½ Onion, chopped

½ Red Bell Pepper, finely chopped

2 Cloves Garlic, finely chopped

1 Small Zucchini, sliced thin and cut in half

4 Mushrooms, sliced thin

2 Small Vine Ripe Tomatoes, sliced thin

2 Tbsp. Cilantro, chopped

10 Eggs, lightly beaten

4 oz. Jack (or Pepper Jack) Cheese, diced (About a cup)

Hot Sauce



Position a rack in the center of your oven and preheat to 400 degrees.

In a large ovenproof skillet, heat the butter over medium heat until foaming.

Add the onion, garlic, red pepper, mushrooms and zucchini.

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Cook until crisp-tender, 3-4 minutes.

Stir in tomatoes and cilantro.

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In a bowl beat the eggs with a few dashes of hot sauce.

Pour egg mixture over the vegetables.

Scatter the cheese cubes over the eggs.

Cook until eggs are just set, 3-5 minutes

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Transfer pan to the oven

Bake until puffed, 12-15 minutes.

Cool slightly, before slicing and serving.

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