Spinach-Pepper Frittata {Recipe}
I’ve never been really into eggs, but ever since I had the girls I’ve been making them a lot more often. They are super easy to make, a great source of protein, and an excellent way to add in other nutritious and delicious foods like vegetables and cheese. Although eggs are typically thought of as a breakfast food, when I make eggs it’s usually for dinner. As usual, I try to make my meals using seasonal produce (like the Tomato-Basil Mozzarella Frittata I made over the summer), so a couple of weeks ago (before Sandy visited) I made a frittata using spinach, red peppers, and onions. I had shredded mozzarella cheese left from homemade pizza the week before, and fresh thyme, which has become a staple in my fridge since it goes with so many foods I make for the girls.
Frittata’s are traditionally started in a skillet on the stove and finished in the oven, but I recently found it easier to bake it in the oven after I sauté the vegetables – like a quiche without the crust. The perfect balanced meal with a side salad and a whole grain roll.
Ingredients
- 1-2 teaspoons olive oil
- 1 yellow onion thinly sliced into half moons
- 1 red pepper thinly sliced
- 5 ounces baby spinach
- 1 tablespoon grainy Dijon mustard
- 4 whole eggs
- 4 egg whites
- 1/3 cup nonfat milk
- Fresh thyme
- Kosher salt & freshly ground pepper to taste
- Cooking spray
- 1 cup part-skim shredded mozzarella cheese
Instructions
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Preheat oven to 350 F.
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Heat olive oil in a skillet over medium heat. Add onion and saute 3 minutes. Add pepper slices and continue to saute 3-5 minutes more until softened. Add spinach and saute until wilted. Mix in mustard and set aside.
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In a medium bowl, whisk together eggs, egg whites, milk, thyme, and salt and pepper to taste.
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Spray an 8-9" round baking dish with cooking spray. Spread 1/3 of the cheese on the bottom of the baking dish. Top with the sauteed vegetables. Pour egg mixture on top and sprinkle with 1/3 of the cheese. Bake for 20 minutes.
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Remove frittata and sprinkle with remaining 1/3 of the cheese. Bake another 10 minutes until frittata is fully cooked and cheese is beginning to bubble and brown.
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Remove from oven; let cool five minutes before cutting.
Do you like eggs? What ingredients do you like in a frittata?
