Easy Frittata Recipe | Breakfast Recipes
Ingredients:
1-2 Tablespoons Olive Oil (15-30ml)
1 Medium Potato, Diced
½ Onion, Chopped
1 Red Bell Pepper, Chopped
1/8 Cup Parsley, Chopped (7.5g)
2 Cups Baby Spinach (42.5g)
8 Large Eggs
1 Cup Shredded Cheese (112g) * I used cheddar and monterey jack cheeses
Directions:
Over medium to low heat, warm 1 to 2 tablespoons olive oil in a large frying pan. Add the diced potato, cover and cook 3 to 4 minutes stirring occasionally. Stir in the onion and cook 1 to 2 minutes until they start to become translucent. Add in the red bell pepper and stir together. Cook until vegetables soften. Stir in the parsley and baby spinach. Continue cooking only until the spinach wilts. Remove from heat.
Preheat oven to 375°F. Prepare an 8 by 11 inch (2 quarts) baking dish with cooking spray. Transfer the cooked vegetables to the dish and spread them out evenly.
In a large bowl, whisk together the eggs. Stir in the shredded cheese. Pour egg mixture over the vegetables, making sure they are completely covered. Bake for 20 to 25 minutes or until set and golden at the top. Cut the frittata into 8 rectangles. Serve warm.
| Makes 8 servings.
