Vegetable Frittata - joe-possum/recipes GitHub Wiki
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15 minutes @ 375°F
Ingredients
- 10 large eggs, beaten
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 small red onion, thinly sliced
- 4 oz packed baby spinach
- 1 oz sun-dried tomatoes (not packed in oil), chopped
- 1 clove garlic, sliced
- Kosher salt and freshly ground black pepper
Procedure
Heat the oil in a medium oven-safe nonstick skillet over medium-high heat.
Beat Eggs.
Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes.
Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables.
Bake until the eggs are set, 13 to 15 minutes.
Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.