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Vegetable Frittata

Photo: Kate Sears; Styling: Elizabeth Blake
Prep time 11 mins
Cook time 30 mins
Yield Serves: 4
Red bell pepper, red onion, and spinach pack our Vegetable Frittata. Serve Vegetable Frittata for breakfast or dinner--just add a green salad to round out your evening meal.

Ingredients

  • 8 large eggs
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 medium red bell pepper, seeded, thinly sliced
  • 1/2 small red onion, thinly sliced (about 1/2 cup)
  • 2 cups packed baby spinach
  • 4 ounces feta

Nutrition Information

  • calories 307
  • fat 23 g
  • satfat 9 g
  • protein 18 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 399 mg
  • sodium 772 mg

How to Make It

  1. Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.

  2. Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and sauté until softened, about 7 minutes. Stir in spinach and sauté until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.

  3. Place skillet in oven. Bake frittata until almost set in center, about 15 minutes. Turn broiler on high; broil frittata until top is golden brown, about 2 minutes, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.