A frittata is a great alternative to the old omelet or scrambled egg, which are two breakfast (and breakfast for dinner) staples in our house. At work, our chef bakes up a frittata every morning and it seems like such a time consuming, laborious process. I am a super busy working mom and I definitely do not have the time in the morning to wait around for eggs to cook. When my family wants breakfast, they want it stat! I found a variation of this recipe from Betty Crocker and just switched it up a bit to accommodate my finicky son and my vegetarianism. The whole process took about ten minutes and it was such a hit with the kids that I will be making it again when my husband is home! Add in some ham or bacon and change up the veggies to make the frittata your own!
Ingredients:
4 eggs
1/4 C milk
2 tbsp veg oil or butter
1/4 C onions
1/4 C green pepper
1/4 C shredded cheese – I used Colby Jack
3-4 slices of tomato
salt and pepper to taste
Heat oil in a 10″ nonstick skillet over med heat. Add in the onions and green peppers. Saute for 3-4 minutes.
In a small bowl, combine the eggs, milk and salt and pepper. Whisk until well combined.
Pour egg mixture into hot skillet. Cook over the medium heat for 8 min, stirring gently until the egg is set.
Once the egg has set, reduce the heat to low, top the frittata with the tomatoes and cheese.
Cover and cook for 2-3 minutes – until the cheese is melted! Enjoy!
Bon Appetite!
MaineTrippin' 
I only recently learned how to make frittata and I was missing out. This one looks really good!