vegetable frittatas Recipe

Saute chopped vegetables (onions, green or mixed peppers, mushrooms, asparagus, spinach, broccoli, or broccoli rabe) in olive oil until soft. Remove from skillet.

Thoroughly beat eggs, cream, salt and pepper to taste, and your favorite herbs in a generous bowl. Add grated cheese and your vegetables. Pour back into skillet if it's oven proof, or into a glass pie pan, and bake in 350 oven about 15 minutes for four eggs, five more for each additional two eggs. Six eggs feed four large appetites and bake about 20 min. The frittata is done when a knife inserted into the center comes out clean. This is a super easy company breadfast that never fails to impress. (AND you get a cup of coffee while it bakes!)