You are using an outdated browser. Please upgrade your browser to improve your experience.

Close [x]

Follow The Nurse Nutritionist

Breakfast Frittata

5 eggs beaten with 1/4 cup milk or substitute

salt and pepper

1/2 cup organic thin chopped mixed peppers and onion(this can be found frozen)

1/3 cup israeli feta crumbled

fresh basil

This is a very simple frittata and many variations are possible. Think about using artichoke, scallions, fresh tomato, parsley or even last nights leftover vegetables.Preheat a ten inch iron skillet with extra virgin olive oil. Combine eggs with vegetables and add to hot skillet. Add feta, salt and pepper. Cook on medium heat until sides begin to bubble. Remove from heat and set under broiler. Cook for additional minutes until center is not running. Serve with fresh basil and salsa.