First frittata!
The recipe I used is adapted from NYT Cooking.
Ingredients:
Per 5-6 servings:
- 1 green bell pepper
- 1 red bell pepper
- 1 white onion
- 3 tablespoons olive oil
- salt, to taste
- pepper, to taste
- 8 oz baby spinach
- 10 eggs
- 1/2 cup unsweetened milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- cheddar and pepper jack cheese (optional)
Instructions:
- Dice your bell peppers and onion.
- In a pan, heat your oil and add the veggies. Add salt, pepper. Cook for a several minutes until they soften.
- Add the spinach and saute until it wilts. Remove from heat and set aside.
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Preheat oven to 375 degrees.
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In a large bowl, combine eggs and milk. Whisk until you have a smooth consistency. Add garlic powder and paprika.
- Mix in the cooked vegetables.
- Grease an 8x8 baking dish and transfer fritatta mix into it.
- Top with pepper jack and cheddar cheese, if using. I chopped up 1 slice of each cheese and dispersed on top. Note: my cheese did not melt because it is vegan.
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Bake for 20-30 minutes until eggs are set. Rule of thumb is when you shake the pan, the eggs shouldn’t jiggle.
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Cool for ~10 minutes and then serve! Enjoy!