I just got back from my local farmers market and, man, am I hungry.  I’ve got a bag full of beautiful vegetables and a carton of ridiculously fresh eggs.  I want to use all this good stuff, but I want it fast.  Solution:  a frittata.  Skillet ready.  Vegetables in.  Cook.  Add eggs.  Bake.  Make coffee.  Wash hands.  Alakazam!  Breakfast is served.

Watch me make my delicious Broccoli & Bell Pepper Frittata in this step-by-step picture guide.

Chick here for the ingredients list and printable recipe.

Step One: Score some fresh broccoli and a bell pepper.  These gorgeous vegetables are from a farmers market in Burbank, CA.

The ingredients are ready to go: broccoli, bell pepper, onions, eggs, milk, olive oil and cheese.

Saute the pepper and onion in a Tablespoon of olive oil – just until tender (about 6 minutes).

Add the broccoli and a couple Tablespoons water.  Cover and steam.  It takes about 2 minutes for the broccoli to get slightly tender.  Remove from heat and set aside.

Beat the eggs and milk together with a little salt and pepper.

Return the broccoli to the stove top and set to medium heat.  (We had to let the vegetables cool slightly, so their heat wouldn’t cook the egg on contact.)  Add a touch more olive oil.  Add the egg mixture.

When the edges start to set, sprinkle cheese over the top.  I used a nice Asiago cheese.  It’s really flavorful, so I find myself using less cheese than I might had I used a Swiss or Cheddar.

Transfer the frittata to a 350 degree oven and bake until the center is set – about 12 to 14 minutes.

That’s all there is to it. Slice into wedges and serve warm.

Here’s the recipe: Broccoli & Bell Pepper Frittata

Be sure to save any leftovers.  This is a rare egg dish that tastes as good at room temperature as it does fresh from the oven.  It’s great for picnics.  Try it for a convenient lunch instead of a sandwich.  Some people argue that quiches and frittatas taste even better the next day because the flavors meld together longer.  I can’t argue with their argument.