Vegetable Frittata

Name: Vegetable Frittata
Ingredients: 8 large eggs; 1/3 cup milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil; 1 medium red bell pepper, seeded, thinly sliced; 1/2 small red onion, thinly sliced (about 1/2 cup); 2 cups packed baby spinach; 4 ounces feta

9 ingredients

3 steps

Ingredients

8 large eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium red bell pepper, seeded, thinly sliced
1/2 small red onion, thinly sliced (about 1/2 cup)
2 cups packed baby spinach
4 ounces feta

Directions

1

Preheat oven to 350°F with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.
2

Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and saute until softened, about 7 minutes. Stir in spinach and saute until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.
3

Place skillet in oven. Bake frittata until almost set in center, about 15 minutes. Turn broiler on high; broil frittata until top is golden brown, about 2 minutes, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.