You’ll make this one again!
Prep Time: 0:10
Total Time: 0:25 Categories: Breakfast
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.
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.
Makes a hearty breakfast meal for a great start to the day!
Source: Susan Chandler