My family is quite picky on eggs. Each one has their preference on how their egg should be.
My husband likes his scrambled eggs somewhat dry. He hates runny scrambled eggs. My son doesn’t care for scrambled eggs but loves sunny side up eggs. My daughter prefers egg whites since she entered high school and started to pay more attention on her diet (?).
Well, being a kitchen goddess in my household, I often ignore what they order. I don’t want to make 3 different styles of eggs for breakfast. They just have to eat what I offer.
This time, I made simple frittata with leftover vegetables. FYI, this egg and vegetable frittata is not an authentic way of making frittata. I just made it my way and it was loved by everyone. So simple and quick, you can use any vegetables you like.
First, I sauteed some green and red bell pepper, and mushroom with a pinch of salt.