Photo credit: Susan Chandler

You’ll make this one again!

Breakfast Dishes:

Servings: 8

Prep Time: 0:10

Total Time: 0:25 Categories: Breakfast

Ingredients:                           

12 large eggs

1 cup    Half and Half

1/2   teaspoon salt

1/4   teaspoon crushed red pepper flakes

3 tablespoons olive oil (total)

1 red and 1 yellow bell pepper seeded and diced

1 medium red onion, diced

2 cups packed baby spinach

1/2 cups chopped mushroom

1 cup  parmesan cheese (shredded)

2 cloves of minced garlic

Preheat oven to 425°F.

Directions

Toss peppers and onion with 2 tbsp of olive oil and salt. Spread onto a baking sheet and roast for 10 minutes

Remove veggies and turn oven back to 350°

In a large bowl, beat eggs with half and half, and 3/4 cup of parmesan cheese. (reserving 1/4 cup for topping)

Warm 1 tbsp olive oil in a 10-inch ovenproof skillet over medium heat. Add garlic, pepper flakes and onion and stir to blend flavors – Stir in spinach and mushrooms and sauté until wilted, about 2 minutes. Add roasted vegetables evenly in skillet and pour in egg mixture. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes. Top with remaining cheese.

Place skillet in oven. Bake frittata until firm in the center, about 20-30 minutes. Turn broiler on high; broil frittata until top is golden brown, about 2 -3 minutes, watching carefully to prevent over-browning. Remove from oven and let frittata rest for a few minutes before serving.

Notes:

Makes a hearty breakfast meal for a great start to the day!

Source: Susan Chandler