Vegetable Frittata

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
Cost per Serving: $1.74
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 307
  • Fat: 23g
  • Saturated fat: 9g
  • Protein: 18g
  • Carbohydrate: 7g
  • Fiber: 1g
  • Cholesterol: 399mg
  • Sodium: 772mg

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. 1. Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.
  2. 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. 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.
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