RECIPES
Fritatta
Cook time: 25-35 mins / Yield: 6-8 servings
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1 cup chopped broccoli
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1 cup chopped potatoes (we use hash browns — small cubes)
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1 cup chopped mushrooms
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½ cup chopped green pepper
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½ cup chopped green onions
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½ teaspoon black pepper
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1 teaspoon of sea salt
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¼ cup olive oil
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1 large tomato, sliced (or cherry tomatoes)
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8 oz Colby Jack Fiesta cheese (or any other cheese mix)
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¼ cup flour
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4 eggs, beaten
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1 cup milk
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1 tablespoon parsley flakes
Preheat the oven to 350ºF (180°C) with rack in middle.
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Sprinkle an ungreased baking dish with half of the fiesta cheese.
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Saute in olive oil broccoli, potatoes, mushrooms, green pepper, and green onion with black pepper and sea salt.
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When tender, arrange over cheese in baking dish. Add the rest of the cheese to the top of the vegetables.
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Place tomato slices on top of the cheese.
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Mix flour, eggs, milk and parsley flakes together and pour over mixture in baking dish.
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Bake in the oven until a knife inserted in the middle comes out clean and the top is slightly brown.
Approximately 25-35 minutes, depending upon baking dish and oven.