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Vegetable and Egg Frittata:

Preheat oven to 375 degrees F.  

Dice 1 medium white onion, 1 green bell pepper, and 1/4 cup mushrooms. 

In a medium sized bowl, whisk together 9 whole eggs, crushed black pepper, salt, and crushed red chilli flakes. 

Heat a 12 inch non-stick saute pan over medium high heat. Add 1 teaspoon butter and melt. Add the onions and cook for 2 minutes. Add the green peppers and mushrooms and saute for 3 minutes. 

Pour the egg mixture into the pan, on top of the vegetables, and stir with spatula. Cook for about 5 minutes until the egg mixture has set on the bottom. Sprinkle with 1/4 cup crumbled feta cheese and 3 tablespoons chopped parsley. Place pan into oven and bake for about 15-20 minutes until lightly browned and fluffy. Remove from pan and cut into wedges. Serve warm. Enjoy!