This recipe makes use of simple, easily accessible ingredients in order to prepare a quick, fluffy, flavorful frittata. Start by sweating the vegetables and sautéing the spinach. Then combine everything with the whisked eggs and bake in a large nonstick skillet until the center is set. The beautiful thing about this recipe is that you can use whatever you have on hand. Ham and goat cheese? Roasted red peppers and feta? Bacon and sun-dried tomatoes? Let your ingredients and your creativity be your guide!
Ingredients
- 1 small white onion, quartered and thinly sliced
- 1 jalapeño, seeded and sliced
- 4 small sweet peppers (red and orange), seeded and thinly sliced
- 6 ounces crimini mushrooms, cleaned and sliced
- 2 tablespoons butter
- 2 tablespoons grapeseed oil
- 2 cloves garlic, smashed and minced
- 4 ounces baby spinach leaves
- 10 eggs, whisked
- 2 tablespoons water
- 6 ounces grated cheddar cheese
- Grapeseed or olive oil to coat the skillet
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Preparation
Preheat the oven to 300°. In a large 12” skillet, over low flame, sweat onion, peppers, and mushrooms with butter and grapeseed oil for 5 to 7 minutes or until tender, seasoning lightly with salt and pepper. Stir the vegetables and add the minced garlic, continuing to cook for 1 to 2 minutes.
Remove the vegetables from the skillet and sauté spinach until wilted. Once the spinach is sautéed, remove it from the skillet and onto a paper towel to absorb any remaining moisture.
Meanwhile, whisk together eggs, water, grated cheese, and salt and pepper. Fold in the sautéed vegetables and spinach.
Add additional oil to coat the bottom of the skillet, pour the egg/vegetable/cheese mixture into the skillet, and place into the preheated oven.
Bake for 35 to 45 minutes or until the center of the frittata is set and firm to the touch.
