Spinach Frittata

20 Aug

Eggs make a great meal.  Always on hand and ready to go.  A frittata is a sort of cross between an omelette and a quiche.  It has no crust nor is flour added to its body, differentiating it from a quiche, but, unlike an omelette, the eggs are beaten to incorporate air and a fluffier texture and it is commonly finished in an oven or under a broiler.

For simplicity, though, I typically start and finish mine in a frying pan.  It is so easy and flavorful.  Makes for a quick dinner or a hearty breakfast.

Ingredients

  • 1 sweet bell pepper, julienned
  • 1/2 small onion, julienned
  • 2 T. extra-virgin olive oil
  • 3 eggs
  • 1/4 to 1/2 cup milk (I prefer less for a slightly more dense consistency)
  • 10-oz. fresh baby spinach leaves
  • 1/2 cup shredded part-skim mozzarella
  • 1 T. parmesan
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper

In a large skillet, saute the bell pepper and onion in oil until tender.  In a large bowl, beat the eggs and milk.  Stir in the remaining ingredients and add to the skillet.  Cover and cook over medium heat for 5-10 minutes or until a knife inserted in the center comes out clean.  Cut into wedges and serve.

Inspired by Taste of Home 2010

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