CONFETTI Peppers & Onions FRITTATA
1/2 cup milk (any kind ~ (I like unsweetened almond or cashew milk)
1 cup diced bell pepper ~ (mixed green & colors)
3-4 sweet mini peppers, seeded & diced……..…1/2 tsp. black pepper
1/2 cup white or yellow onion, diced …………. 1/2 tsp. dry mustard
1/2 to 1 jalapeno pepper, seeded & minced (OPTIONAL)
2 cups grated or shredded cheese (any kind ~ I like white Italian cheeses best)
1/2 to 1 tsp. Kosher, sea or Pink Himalayan salt
2 TB fresh parsley, chopped…………………….2 TB melted butter
Buttery non-stick spray
Preheat oven to 375. Spray an 8” or 9” square pan (or casserole dish) with buttery non-stick spray and set aside.
Whisk eggs and milk together in a large bowl until frothy. Add the rest of the ingredients and beat (with wooden spoon) until well combined.
Pour frittata mixture into prepared pan and place into preheated oven for 30-35 minutes, until the frittata lightly browned & puffy, and is set when the skillet is lightly jiggled. Remove from the oven and allow to sit for about 5 minutes to set completely before slicing and serving.
A complete meal, but good with a fruit salad as a side dish