Cajun Veggie Frittata

Last November we visited my uncle. He is a new bachelor and didn't have much in the kitchen, but he had the seasoning "Slap your mama." You can only buy it in Louisiana so he has it mailed to him in California. I figured this must be some good seasoning so we picked some up last month in New Orleans. It is now one of our only seasonings in our hotel for 8 weeks, so we have had everything seasoned with it over the last month.

One of my favorite was this frittata, easy to make, but amazing to eat.

Cajun Veggie Frittata

1/2 zucchini

1/2 yellow squash

1/2 red pepper

1/2 green pepper

5 eggs

1 T milk

1/3-1/2 cheddar cheese

1 t. cajun seasoning (more or less depending on how hot you like it!)

Roast peppers under broiler until skin is charred. Place in tubberware with lid on. Roast pealed and diced zucchini and squash at 425 for 10 minutes (sprinkle with a little olive oil first). 

Meanwhile peal and dice the peppers. Lightly beat the eggs, milk and seasoning.

Once the squash is cooked place all veggies in a strainer to drain liquids (I saved the juices because it made a great sauce for leftover veggies the next day).

Heat ovenproof skillet over medium heat. Pour egg mixture into pan, throw veggies then cheese on top. Allow to cook about five minutes or until almost set. Place pan in over at 425 for another 5-8 minutes until set.

Enjoy!

*Since I was cooking veggies anyway I did a full one of each and then had veggies for lunch the next couple of days. Or make my phyllo dough sandwich the next day-kill two birds with one stone.