Vegetable Frittata-Suzy’s recipe
Equipment
- 8×11 baking dish/12 cup muffin tin
- Oven
- whisk
- large mixing bowl
Ingredients
- 1 box frozen spinach
- ½ each red, green, yellow bell peppers, chopped
- ½ onion, chopped
- 8 eggs
- 1 cup milk, 1%
- 10 Fresh cherry tomatoes, halved
- Olive oil
- Salt and pepper to taste
- Grated Parmesan cheese
Notes
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 Parmesan 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!
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!!
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