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.
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.
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- Calories: 307
- Fat: 23g
- Saturated fat: 9g
- Protein: 18g
- Carbohydrate: 7g
- Fiber: 1g
- Cholesterol: 399mg
- Sodium: 772mg
- 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
- 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.
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