Contributed By Courtney Horan, Author of Sweet Tooth Sweet Life
Last weekend, I made 101 cupcakes. Remember that? Oooo yes, that was fun!
Well even after the cupcakes were all said and done, my fridge was still left with a bunch of eggs.
Last week, I put a call out on Twitter asking for some ideas on what I should make with my abundance of eggs; I ended up with a bunch of ideas, but a frittata was what stood out to me most. I ended up receiving an email from Lindsey who shared one of her favorite Spinach Frittata recipes with me that sounded beyond delicious. I had never made a frittata, but I was determined to try…so tonight was the night!
I was actually surprised at just how easy it was to make. I’m pretty sure I’ll be making some more of these in the near future, and Jay and I both really love how tonight’s leftovers will work perfect as tomorrow’s breakfast. 
I ended up combining some veggies that I know Jay and I both love, and loosely worked off the original recipe that Lindsey gave me. She doesn’t have a source for it, so I’m going to just go ahead and give ya’ll my version!
Veggie Frittata
Perfect for breakfast, lunch, or dinner. Feel free to swap in and out whatever veggies you enjoy most.
Prep Time: 15 minutes
Cook Time: 8 + 15 minutes (stove top + oven)
Servings: 4
Ingredients:
- 1 bag spinach leaves, chopped
- 1/2 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/4 – 1/2 cup diced tomatoes
- 1 large clove garlic, minced
- 7 eggs
- 4 egg whites
- 2 tablespoons skim milk
- 1/3 cup grated Parmesan cheese
- Goat cheese
- Salt, pepper, and dried basil
Directions:
- Preheat oven to 400 degrees. Cook spinach in 1/4 cup water in a covered saucepan until just wilted. Drain water, set aside.
- In a mixing bowl, whisk together eggs, egg whites, milk, Parmesan cheese, and diced tomatoes. Sprinkle with salt, pepper, and basil and set aside.
- Sauté peppers and onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 5-6 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with peppers, onions, and garlic.
- Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let the egg mixture get underneath.
- Sprinkle globs of goat cheese over the top of the frittata mixture. When it is half set, put the whole pan in the oven. Bake for 15 minutes, until frittata is golden and puffy. Remove from oven and let cool for several minutes before cutting and serving. Enjoy!
The frittata was cooked perfectly, and the flavors of all the veggies, plus the goat cheese, were incredible. Jay actually commented on how good the frittata was, “especially with the ricotta cheese on top.” Woops. Sorry, babe. Forgot to tell ya it was goat cheese.
BUT, had I told him, and he would have been all over that with a “ewww that stuff is nasty, I’m not eating that” ordeal. Honestly, I didn’t even think to “warn” him ahead of time (I should have known better) but it all worked out in the end.
I served my frittata portion with a lightly toasted Arnold’s Honey Wheat Sandwich Thin, topped with some light butter and raspberry jam.
I am now, officially, a frittata fanatic!
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