Frittata ~ It's whats for dinner

We have had a thunder storm over us for the past two hours and so I figured that comfort food was on the agenda.

There is something truly divine about making something that turns out this perfectly. It speaks to a housewives soul. This one gives me a special thrill because the broccoli and onion were grown by the farm and the eggs I got from the vendor next door at the farmers market. So it is all local, except for the mushrooms. Makes my heart sing to give my children food like this.

A frittata is a crustless quiche. I enjoy it because it is quick and easy, and it has endless varieties... although we tend to come back to this one over and over again. Enjoy!!

Frittata

2 Tbs butter

6 extra large eggs

1/4 cup milk

1 cup grated cheddar cheese

1/2 red onion

1/2 c broccoli cut into tiny florets

5 mushrooms

salt and pepper

Put butter into oven safe frying pan. Saute onion, and broccoli, adding in mushrooms a bit later as they take a shorter amount of time to cook. Once all are tender, salt and pepper generously and turn off heat. Mix milk and eggs, and pour strait into the still hot frying pan over the veggies. Add cheese and mix gently. Put in a 400* oven for 20 minutes.

Delicious!