Happy Wednesday!

This week, we would have been serving Vegetable Frittata!

Frittatas are an excellent way to get a vegetarian source of protein! They are also a super tasty way to combine all those left-overs in your fridge. Left-over chicken? Frittata! Half a pepper left and only 3 mushrooms? Frittata! Just the end of a few cheeses left? Frittata! You can customize these delicious egg dish with different spices, vegetables, cheeses, and meats.

This recipe is a Basic Vegetable Frittata, but we invite you to try your own! Let us know how it goes on our TNDF What’s Cooking? Facebook Page: A forum for all things food!


Vegetable Frittata Recipe


8 large eggs

1/3 cup milk

1/2 tsp salt

1/4 tsp pepper

2 tbs olive oil

1 medium red bell pepper, thinly sliced

1/2 small red onion, thinly sliced

2 cups packed baby spinach

1/2 cup shredded mozzarella


  1. Preheat oven to 350ºF.
  2. In a large bowl, beat eggs with milk, salt and pepper.
  3. Heat oil in a pan over medium heat. Sautee red pepper and onion until softened. Stir in spinach and sauté until wilted.
  4. Distribute vegetables evenly in skillet or in oiled pie tin and pour in egg mixture. Spread cheese on top.
  5. Bake frittata until almost set in center, about 20 minutes. Turn broiler on high; broil frittata until top is golden brown, about 2 minutes, watching carefully to prevent over-browning and burning. Remove from oven. Let frittata rest for 5 minutes before serving.

Recipe adapted from: My Recipes