With a couple of guests coming for Sunday brunch, I decided to dress up the usual egg breakfast and make a frittata. There’s a very basic process of steps: sautéing vegetables, adding eggs, cheese, and baking it to perfection.

Sunday Vegetable Frittata

10 Eggs (or you can use five eggs and some Egg Beaters if preferred)

Splash of milk
Salt and pepper
Dash of onion powder, to suit
Dash of garlic powder, to suit
Touch of herbs du provence
Sliced mushroom (as much as desired)
Sliced zucchini (as much as desired)
Spinach leaves (as much as desired)
Shredded cheese(s) of choice, I used a blend of three cheeses

Sauté the sliced mushrooms and zucchini in butter in a large oven-safe frying pan. When they’re nearing tenderness, add the spinach leaves and allow them to wilt.
Add egg mixture (eggs, milk, salt, pepper, garlic and onion powder, and some herbs for flavor (herbs de provence)). On a low flame let the eggs cook half-way through — until the edges are firm but the center still uncooked. Add cheese on top.
Put pan in a 350º oven and bake for 10 minutes until the eggs are cooked through. Slide onto a plate to serve, cut and enjoy.