Roasted Veggie Frittata


1 tbsp. olive oil 1 yellow squash, sliced ½ bell pepper, diced ½ small onion, diced 2 cloves of garlic, minced1 potato, cooked and dice 1 sprig rosemary 6 Eggs ½ c milk Sea salt & pepper to taste


Pre-heat your oven to 350 degrees. In an 10-12” oven-safe skillet sauté in oil the squash, bell pepper and onion. When soften add 2 garlic, rosemary and potato and cook for 2 mins. In a bowl whisk eggs with milk till combined. Add the egg mixture to the skillet and use a spatula to combine everything, cook the mixture for a couple minutes, and then transfer it to the hot oven. In a 350-degree oven, an 6-egg frittata will take somewhere between 8-20 minutes, so keep an eye out and remove the frittata when it's just set.


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