This recipe originally came about when I took Kenya to Whole Foods one afternoon and told him he could pick out whatever veggies he wanted to go into his frittata. My son loves grocery store games, so he's always up for a challenge. He really got into figuring out which vegetables would sauté well together to mix into his egg "pizza". I jokingly call it a pizza because after you remove the skillet from the broiler using an oven mitt where the eggs, cheese and vegetables have been busy getting all bubbly and golden on top, all you do is slide it out of the pan on to a cutting board and slice the fritatta into wedges -- which are perfect for little hands to hold and look very similar to slices of pizza.
My family loves their eggs. We go through at least a dozen each week, sometimes more. Not only are eggs high in protein, relatively inexpensive, and super tasty, they're also one of the most versatile foods out there. How many foods can make that claim? I use them for breakfast to make crepes and omelets, for lunch to make Egg Pesto Melts, and currently at least once a week to make one of the kids favorite dinner recipes, this Vegetable Filled Frittata.
I'm betting you'll never see eggs disappear as fast as when you make these Veggie Filled Frittatas!