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Vegetable frittata with cheese

Servings:
4 servings
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Ingredients

  • 4 tablespoon extra-virgin olive oil
  • 1 tablespoon small onion, diced
  • 1 cup sliced mushrooms
  • 1/2 cup diced red bell pepper
  • 1 tablespoon jalapeño pepper
  • 2 cup fresh, cleaned spinach leaves
  • 6 cup large eggs
  • 1/2 cup grated sharp cheddar cheese

Preparation

Baking Directions:

Preheat an oven to 350 degrees.

Heat two tablespoons of olive oil in 10-inch nonstick skillet over medium heat.

Add diced onions, cook for 8 to 10 minutes until lightly caramelizedAdd the additional olive oil, mushrooms, bell pepper and jalapeño; cook about 6 minutes until the vegetables are wilted.

Add the spinach leaves and cover the pan for 2 minutes until the spinach wilts.

Season all the vegetables with salt and pepper Beat the eggs in bowl and season with salt and pepper.

Add the cheese to the eggs and pour the egg mixture over the cooked vegetables in the skillet.

Stir to combine; cook 2 minutes.

Place the skillet with the egg mixture in the oven and bake about 3 to 4 minutes until the eggs are set and puffy in the centerRemove and turn out onto a serving plateCut into wedges and serve