Vermicelli Frittata
A happy blending of herbs & cheeses together with the egg-vermicelli combination ensures this frittata is satisfying & colourful.
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Nonstick skillet
- Stove
- Spatula
- Oven
- Plate
- Cooking spray
- Colander
Ingredients
- 8 eggs
- 1/2 cup water
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/4 tsp pepper
- 2 cups cooked vermicelli, cooled and cut into small pieces
- 2/3 cup Parmesan and Romano cheese blend (divided)
- 1 medium onion, thinly sliced
- 1 clove garlic, finely chopped
- 1 cup roasted red peppers, well-drained and cut into strips
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