Back at home, Little Miss Sunshine was still in a funk. She isn't able to verbalize her feelings yet and I know it must be frustrating. We were low on food but there was no way I was going to back to the store.
...a frittata was born.
Grilled Veggie Frittata
- 8 jumbo eggs
- 3 tbsp heavy cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup cheese of your liking, shredded
- 1 cup grilled veggies of your liking, cut into bite size pieces
- Vegetable or olive oil
Heat up one tablespoon of oil in a 12 inch non-stick pan over medium heat. Swirl it around to coat the pan.
In a medium-sized bowl, beat the eggs, salt, pepper and cream together with a whisk. Stir in the cheese and veggies until well combined.
When the oil is glistening, add the egg and veggie mixture.
Put the pan into the oven and cook for 4-5 minutes more. The frittata should be puffy and starting to brown. Remove from the oven and let it rest for 5 minutes.
Cut into slices and serve hot or warm.