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Recipe from: opensourcefood Image Credit: VeggieLiv |
Veggie Frittata Recipe
“This recipe is great because you can take anything that you
might have in the fridge and throw it into a frittata. I used things that
I needed to get rid of soon, but you can put in anything you like.” VeggieLiv
Ingredients:
1 ½ tablespoons
vegetable oil
1 shallot
2 cloves
garlic (minced)
1 green bell
pepper (diced)
½ large diced
tomato
4 large
beaten eggs
1 cup chopped
spinach
1-3 teaspoons
garlic salt
½ -1
teaspoons black pepper
1 teaspoon
crushed red pepper flakes
½ cup
shredded Italian blend cheese
Preparation:
In a cast iron skillet, heat the oil and add the diced
shallot, garlic, and bell pepper.
Cook over medium heat until softened and very fragrant.
Then, add the spinach and tomato and simmer for about another
minute or two until the spinach is mostly wilted.
In another bowl, whisk eggs, salt, red pepper, and pepper.
In another bowl, whisk eggs, salt, red pepper, and pepper.
Then, just before adding to the other ingredients, add 1/2 of
the cheese to the eggs and stir.
Add this to the skillet and cook over medium heat for about 3-4 minutes.
Add this to the skillet and cook over medium heat for about 3-4 minutes.
As it is cooking, scrape the sides and bottom of the pan to
move the egg around.
When the eggs are mostly cooked but still a bit loose, cover
with remaining cheese and put into a 400°F
oven.
Set the oven to high broil and leave the eggs in for about 2 minutes until cheese is slightly brown.
Remove from the oven and let stand for about 5 minutes more to let the eggs set.
Cut into wedges and enjoy!
Set the oven to high broil and leave the eggs in for about 2 minutes until cheese is slightly brown.
Remove from the oven and let stand for about 5 minutes more to let the eggs set.
Cut into wedges and enjoy!
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