Christmas Breakfast: Spinach and Red Pepper Frittata

Red and green, tasty and nourishing. Inspired by NY Times.

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Yield: 2 servings

1/2 6-ounce bag baby spinach, washed and stemmed
1/2 small yellow onion, chopped
1 small red bell pepper, seeded and chopped
1 slice Italian bread, day old, chopped into cubes
2 tbsp. Parmesan cheese, shredded
4 eggs
pepper and salt
2 tablespoons low-fat milk

Preheat oven in 350F.

Wilt spinach in a large frying pan. Remove from the heat, set aside.

Heat heavy 10-inch nonstick skillet, spray with cooking spray. Add the bell pepper and onion. Cook, stirring often, until tender. Salt to taste, stir in the chopped spinach and set aside.

Beat the eggs in a large bowl. Add pinch of salt, pepper, milk, Parmesan, bread and   spinach and red peppers mix. Clean and dry the pan, and return to the burner, set on medium-high, spray with cooking spray. Pour in the egg mixture. Put pan into oven and bake until golden and puffy and the center feels firm and springy, about 20 minutes or more.

Serve hot.

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