Egglicious Recipe 2: Vegetable Frittata

This Frittata is our new house favourite. There are lots of vegetables and with an Italian seasoning, it is irresistible even as leftovers. 

Ingredients:

1 onion, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

8-10 cherry tomatoes, halved

A large handful spinach, washed and chopped

3-4 cloves garlic, minced

2 tablespoons milk

2 teaspoons oil 

6 eggs

Salt

1/2 teaspoon black pepper

1 teaspoon chili flakes
1 1/2 teaspoons Italian Seasoning

Hear the oven to 180 degrees, 350 F. 

In a bowl crack the eggs. Add salt, pepper and milk and whisk well. Add seasonings only for eggs. 

In a skillet, heat the oil and sauté the garlic, onions and peppers along with Italian seasoning and chilli flakes for 3-4 minutes. Next add spinach and cook till the spinach wilts. Add salt and pepper to season the vegetables. 

Add the eggs to the vegetables and cook till the eggs are just beginning to set at the bottom. scrape and mix and then pour the frittata mixture into a pie dish (or any bakeware). Arrange the tomatoes on top of the frittata and bake for 10-12 minutes till the eggs are set. Broil the top for 2 minutes to roast the tomatoes.

Remove from the oven, and serve the frittata hot or warm with a side of toast, pancakes or hashbrowns!