gluten free frittata
great to use leftover meats/veggies
- 10 eggs
- 1/4 cup half and half
- 1/2 tsp salt
- 2 Tb olive oil
- 1/2 yellow onion, diced
- 1/2 green pepper, seeded and diced
- 1 cup black beans, drain and rinse
- 1 cup mozzarella or cheddar cheese
Oven to 350. Whisk eggs, half and half and salt. Set aside.
Heat 1 Tb oiive oil, onion and pepper in oven proof skillet & cook till tender. Transfer to small bowl.
Warm 1 Tb olive oil Add egg mixture and cook for 1 min, until edges start to bubble. Scatter cooked veggies/etc over eggs. transfer skillet to oven and bake 10 to 12 min until frittata is firm in middle, and doesn't jiggle. Remove from oven and let cool for 5 min. Loosen frittata using knife around edges, slide it onto serving plate and serve immediately, or cool completely before storing in airtight container in refrig for up to 3 days (to reheat, 20 min in 200 oven)