Vegetarian Frittata with Peppers & Spinach
Frittatas are so easy to make, and they are perfect for feeding a crowd. This savory version uses bell peppers and spinach to get an extra dose of veggies at your breakfast table. Other vegetables make great additions too. Tomatoes, zucchini, onions or mushrooms would all be delicious in this recipe. To make it more decadent add a little cheese to the egg mixture or to make it lower in fat & cholesterol, use just the egg whites.
- 8 eggs
- 1/2 cup milk
- 1 teaspoon olive oil
- 1 cup bell pepper, chopped
- 1 cup fresh or frozen spinach
- 1 teaspoon seasoning salt
- 1 teaspoon dried Italian seasoning
Preheat the oven to 375 degrees. In a large skillet add the olive oil and peppers. Cook for approx. 5 minutes until softened. Add the spinach and the seasonings. Stir to combine until the spinach wilts. Meanwhile, whisk the eggs and milk in a large bowl until frothy. Grease a large casserole dish and pour the egg mixture into it. Stir in the veggies and place into the oven on the middle rack. Cook for 15-20 minutes until the eggs are set, especially in the middle. Remove from the oven and slice into wedges.
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