Vegetable Frittata

"Eat breakfast like a king, lunch like a prince and dinner like a pauper."  You guys might have heard about this famous quote.  Anyone who follows this regimen won't have to worry about gaining weight.  I find it rather difficult to have a heavy breakfast on weekdays.  But weekends, we have special hearty delicacies.  One of our favorite brunch recipes is this Italian Frittata - a nutritious combo of vegetables and eggs, with a cheesy goodness.

Ingredients:
Eggs - 6
Whole Milk - 1/4 cup
Yellow Squash - 1
Bell Peppers/Capsicum - 1
Onion - 1 medium
Garlic - 2 big cloves
Green Onions/Scallions - 1
Black Pepper Powder - 1 tsp
Oil - 3 tbsp
Pepper Jack Cheese - about 1/2 cup
Olives - 4
Salt

How to cook a Vegetable Frittata:

• Preheat the oven at 350 degrees F.
• Dice the yellow squash and bell pepper into cubes.  In a mixing bowl, add squash, bell pepper, 1 tbsp oil, 1/2 tsp black pepper and salt.  Toss them well and spread on a baking tray.  Bake for 15 - 20 minutes or until the veggies are roasted well.
• You can use any other vegetables like asparagus, zucchini squash.
• In a mixing bowl, add eggs, milk, 1/2 tsp black pepper and salt.  Whisk well and keep it aside.
• Finely chop onions, garlic and green onions.

• Heat 2 tbsp oil in a cast iron skillet.  You can use any oven safe pan.  Add onions.  Saute until onions soften.  Add green onions and garlic.  Saute for a couple minutes.  Now add the roasted veggies and stir.  Pour the whisked eggs and cook it at low flame for about 2 minutes, without stirring.
• If you want to include some leafy greens, add roughly chopped greens to sauteed onions and cook until they wilt.
• Turn off the heat.  Transfer the skillet to the oven and bake for 20 - 30 minutes, until the top of frittata is set.
• Sprinkle grated cheese and top it with sliced olives.  Bake for another 5 minutes or until cheese melts.  Cut out slices and enjoy it as a hearty breakfast or a light meal.