Vegetable Frittata

Vegetable Frittata Recipe
Photo: Kate Sears; Styling: Elizabeth Blake
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.

Yield:

Serves: 4

Recipe Time

Prep: 11 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 307
Fat 23 g
Satfat 9 g
Protein 18 g
Carbohydrate 7 g
Fiber 1 g
Cholesterol 399 mg
Sodium 772 mg

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

Preparation

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.

Note:

March 2013
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