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September Harvest Frittata

Start your morning with the delicious combination of summer and fall! The sweet taste of peppers and tomatoes complement the earthy beets.
Total Time 15 minutes
Servings 1
Calories

Ingredients

  • 1/2 tablespoon tablespoon butter enough to grease an 8-inch skillet
  • 3 eggs
  • 1/4 cup cherry tomatoes chopped
  • 1/4 cup sweet bell peppers any color, diced
  • 1/4 cup roasted beets *roast them the night before at 400 degrees Fahrenheit, diced with olive oil, salt, and pepper
  • 1 tablespoon chives finely chopped
  • Sea salt and ground black pepper to taste

Instructions

  • . In a large mixing bowl, whisk the eggs.
  • Add in tomatoes, peppers, and beets. Stir until evenly distributed.
  • Heat butter in an 8-inch skillet over medium heat.
  • Turn on broiler.
  • Pour egg mixture into skillet and let stand just until the eggs begin to set on the bottom of the pan. Sprinkle on chives, salt and pepper.
  • Remove from heat and place under broiler. Cook for about 3-4 minutes or until eggs are cooked through. Watch carefully to avoid burning.
  • Remove from oven. Transfer frittata to a plate or cutting board, slice, and serve!