Vegetable Egg Frittata
Ingredients
- 1 Gluten Free pie crust
- 1 tbsp olive oil
- 2 cups vegetables chopped
- 6 eggs
- 1/2 cup milk or non-dairy milk
- 1 cup shredded cheddar cheese
- salt & pepper to taste
Instructions
- Heat oven to 350 degrees
- Heat small skillet over medium high heat
- Add olive oil to skillet
- Add chopped vegetables to the skillet and season with salt and pepper
- Cook vegetables for 5 minutes, stirring frequenctly
- In a bowl combine eggs, milk, cheese, and salt and pepper
- Once vegetables are cooked add them to the egg mixture, stir to combine
- Pour egg and vegetable mixture into the pie crust
- Bake for 35-40 minutes
- Allow to cool for 5 minutes and serve