Vegetable Frittata-Suzy’s recipe

1 box frozen spinach

½ each: red, green, yellow bell peppers, chopped

½ onion, chopped

8 eggs

1 c. milk, 1%

Fresh tomatoes, about 10 cherry, halved

Olive oil

Salt and pepper to taste

Grated Parmesan cheese

Sautee peppers and onion in tsp or so of olive oil. Thaw spinach and drain-squeeze out as much water as possible.  Spray 8×11 baking dish with olive oil Pam. Line bottom of dish with spinach.  Spread peppers/onions over spinach.  Beat eggs with milk, add salt and pepper,  and pour over vegetables. Sprinkle tomatoes over top and bake at 375* for about 25 min, until eggs are set and pulling from sides of dish. Sprinkle with Parm cheese and serve.

Note:  I also do these as individual ‘egg muffins’.  This allows you to make a variety of combinations of foods/flavors as you add ingredients that individuals in your family prefer!

Pictured: the Egg Muffin Version

Also, if you cut up extra of your toppings you can use some to top a salad for lunch or dinner-saves time and no waste!!