Whatever we had in the fridge frittata

Obviously I'm off school for a snow day- hence the reason for the multiple posts. Today is Jason's birthday so to celebrate I decided to make breakfast. I wanted to make waffles, but we didn't have any milk - we didn't have any breakfast meat either, so I came up with this frittata. I actually really enjoy making fritattas (mostly because I like the name), and I usually do get pretty creative with the ingredients. Today, I basically used whatever I could find in the fridge; interesting to say the least.

Ingredients - the problem is I didn't measure anything - this is my best guess

• half of a red pepper - diced
• half of a red onion - diced
• 1 portobella mushroom - diced
• 1 shallot - chopped
• spoonful of chopped garlic
• 1/4 cup sundried tomatoes in oil -chopped
• 1 cup frozen artichoke hearts - thawed then chopped
• handful of chopped fresh Italian flat leaf parsley
• 1 cup (or more) cooked shrimp - chopped
• 1 1/2 cups egg substitute (or 6 large eggs)
• 1 cup reduced fat (2%) Italian cheese blend
• 2 tablespoons water
• 1 tablespoon Italian seasoning
• Kosher salt
• fresh ground pepper
• tablespoon extra virigin olive oil OR margarine

Directions

• Preheat oven to 350 degrees
• Heat olive oil or margarine in an oven safe skillet (cast iron works perfect). When skillet is hot sautee the cut up vegetables with salt and pepper until tender
• Add shrimp and parsley to skillet and sautee until warmed through
• In a bowl whisk together egg/egg substitute, water, Italian seasoning, and cheese
• In the skillet, flatten out the vegetables, and pour the egg mixture over the top
• Transfer the skillet into the oven and bake at 350 degrees for 25 minutes - until the eggs are firm
• Remove skillet from the oven and let the frittata rest 5 minutes before serving

Things you could add if you have them - just cut back a little on some of the other ingredients so it all fits in the skillet!

• spinach
• bacon
• feta cheese
• diced or shredded potatoes