Angela's Vegetable Frittata
You can never have too many morn meal recipes, so give Angela's Vegetable Frittatan It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 36 minutes.
Instructions
Remove and discard root ends and dark green tops of leeks.
Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand. Thinly slice leeks.
Saut leeks in 1 Tbsp. hot oil in a 10-inch ovenproof skillet over medium-high heat 4 to 5 minutes or until tender.
Remove from skillet. Saut potato in remaining 1 Tbsp. oil in skillet 3 to 4 minutes or until golden.
Add squash, and saut 10 minutes. Stir in leeks, parsley, thyme, pepper, and 1/2 tsp. salt until blended.
Process eggs, milk, 1/2 cup Parmesan cheese, 1/4 cup water and remaining 1/4 tsp. salt in a blender until blended; pour over leek mixture in skillet. Cook over medium heat, without stirring, 2 minutes or until edges of frittata are set. (Edges should appear firm when pan is gently shaken; the top layer should appear wet.)
Sprinkle with remaining 1/4 cup cheese.
Bake at 450 for 10 to 12 minutes or until center is set.