Preheat oven to 425.
Crack eggs into a mixing bowl, add dairy,and salt.
Whisk the eggs until blended. Whisk in the cheese.
Heat olive oil in a cast iron skillet and add
vegetables. Season with salt,pepper, a little
lemon pepper and cayenne. Cook until soft.
Whisk eggs once more and pour over the
vegetables. Stir with a spatula briefly to
combine and distribute the mixture evenly
across the pan.
Once the outside edge of the frittata turns
lighter in color (about 1 minute) carefully
transfer the frittata to the oven. Bake 12-14
minutes until the eggs are puffed and appear
cooked and the center of the frittata jiggles
just a bit when you give it a gentle shimmy.
Remove the frittata from the oven and place it
on a cooling rack to cool. Slice and serve
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