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.
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
How to Make It
Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.
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.
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.
Delicious. It's easy to swap the vegetables for those of your choice. I used goat cheese on top instead of feta because of an allergy. Used baby kale instead of the spinach. Did think it needed a bit more spice, so added 3/4 tsp Herbs d"Provence. Next time I might use fresh basil and parsley. I make this one day and freeze portions for quick breakfasts to microwave on busy mornings.