Frittatas are one of the few ways I can actually manage to enjoy eggs. I’m not too big a fan of eggs, but after trying these out, I know that this definitely won’t be my last time making this big bad egg pie again. The basil and tomatoes both came from my backyard, and for a while, we even had eggplants growing in our backyard (although they weren’t used for this recipe).
- 6 eggs
- 1/2 cup milk
- 1 tbs flour
- 1-2 cloves garlic
- 1 eggplant
- 1 green bell pepper
- 3-4 tomatoes
- Fresh basil
- Salt and pepper, to taste
Whisk eggs, flour, milk and fresh, chopped basil in bowl.
Chop vegetables and add to egg mixture.
Pour egg mixture in pan over medium heat, waiting for eggs to set.
Lift edges occasionally to allow uncooked mixture to go to bottom of the pan.
Transfer pan and bake for 25-30 minutes at 350 °F or until edges are golden brown.
Poke center of frittata to make sure eggs are no longer runny.
Oh my…those golden brown edges are just making me crazy. SO delicious.
Bon appétit! ♥