Vegetable Harvest Frittata

1. 1

   Whisk eggs, flour, milk and fresh, chopped basil in bowl.

2. 2

   Chop vegetables and add to egg mixture.

3. 3

   Pour egg mixture in pan over medium heat, waiting for eggs to set.

4. 4

   Lift edges occasionally to allow uncooked mixture to go to bottom of the pan.

5. 5

   Transfer pan and bake for 25-30 minutes at 350 u00b0F or until edges are golden brown.

6. 6

   Poke center of frittata to make sure eggs are no longer runny.

* Per serving · 4 servings · Values may vary.

No additional tips available.