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*Nutrition analysis based on using Cabot Sharp Cheddar.
Olive oil or nonstick cooking spray
8 large eggs
3 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups diced cooked vegetables and/or cooked potatoes or pasta
8 ounces Cabot Sharp Cheddar, Extra Sharp Cheddar, Pepper Jack or 50% Reduced Fat Cheddar (about 2 cups)
1. Place rack in upper third of oven and preheat oven to 425°F. Brush 7-by-11-inch or similar 2-quart baking dish with olive oil or coat with nonstick cooking spray.
2. In bowl, whisk eggs, milk, salt and pepper until combined and frothy.
3. Distribute vegetable mixture evenly in dish. Scatter most of cheese on top, leaving a few tablespoons aside. Pour egg mixture evenly over solids, using a fork to make sure it is mixed in.
4. Bake frittata for 20 to 25 minutes or until puffed and not runny in center (poke small knife in center to check). Remove from oven and sprinkle with reserved cheese. Cut into pieces and serve immediately, or let cool to room temperature.