Sunday Afternoon Frittata in Maine |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A delightful, vegetable-laden dish that is perfect for brunch, served warm or cool, and also is a delicious breakfast or dinner side dish. So versatile and so yums! Compliments of the food cravings and Sunday afternoon free time of Gia & Amy. Ingredients:
1 medium red bell pepper, thinly chopped |
1 medium yellow onion, thinly chopped |
2 medium garlic cloves, minced |
1 (16 ounce) bag frozen chopped spinach |
1 small zucchini, thinly sliced |
1 (4 1/2 ounce) can sliced mushrooms, drained |
1/2 cup parmesan cheese, grated |
1/2 cup sharp white cheddar cheese, grated |
1 cup cooked chicken breast, chopped (rotisserie works well) |
6 eggs |
1/4 cup whole milk |
1/2 tablespoon olive oil |
1/4 teaspoon smoked paprika |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Preheat oven to 350 degrees.
2. In olive oil coated sauté pan, cook spices, onion, garlic, red bell pepper, zucchini and mushrooms until softened.
3. Toss spinach (drained/squeezed of excess water) into pan to warm for 1 minute
4. Whip eggs and milk for 1-2 minutes (or until lightly foamy/frothy).
5. Add cheese and vegetables to eggs and mix.
6. Pour mix into butter greased pie pan (2 deep by about 9 wide).
7. Bake for 35-40 min, or until center is firm. Cool for 5 min before cutting. Enjoy!
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