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
- Preheat oven to 350ºF.
- In a large bowl, beat eggs with milk, salt and pepper.
- Heat oil in a pan over medium heat. Sautee red pepper and onion until softened. Stir in spinach and sauté until wilted.
- Distribute vegetables evenly in skillet or in oiled pie tin and pour in egg mixture. Spread cheese on top.
- 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