Veggie Frittata

I am thrilled that Sara has shared this delicious, healthy (and so pretty) recipe with us!!

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About Sara 🙂

“I love sharing food with my friends and family. Just because the kitchen isn’t perfect, sometimes there are dishes in the sink and crumbs on the counter, doesn’t mean the food isn’t fantastic! I hope when you’re here you can enjoy the feeling of being at home. It’s a hot cup of coffee on a cold morning. It’s hanging out in a big T-shirt and your most comfortable pair of jeans, sitting around a table with friends, laughing, sharing recipes and solving the problems of the world over home-made muffins!” ~ from her blog, My Imperfect Kitchen.

I’ve heard you’re supposed eat the colors of the rainbow in fruits and vegetables. I found these amazing bell peppers at our local Farmers Market this week. The bag included red, orange, yellow and green peppers -seven of them- for just $1.25. How can you pass that up? Besides, they’re so pretty! Just like a rainbow!

I made our youngest son do a taste testing of the different peppers!  Don’t they look like candy?

He liked the red ones best! These were perfect for a quick, easy and good for you Frittata! Frittatas are so versatile! You can put any kind of fresh veggies into them. This time, I went with the colorful chopped bell peppers, green onions, mushrooms, spinach and feta cheese.

Combine that with a few scrambled eggs and VIOLA!  It’s dinner time!

Veggie Frittata (Serves 4)

6 eggs

1 cup diced red, yellow, orange and green peppers (or your favorite veggie combination)

3 stalks green onion, sliced

4 large mushrooms, diced

5 leaves fresh spinach, hand torn

3 TBLS Feta cheese, crumbled

Fresh cracked pepper

flat-leaf parsley for garnish

Spray a small skillet or small frittata pan with non-stick cooking spray.  Whisk the eggs and pepper together, then stir your veggies into the egg mix! Pour the whole thing into your pre-heated skillet. Over medium-low heat cook the eggs until they just begin to set, about 5 to 7 minutes, stirring occasionally during the first 2 minutes of cooking.

If you are using a frittata pan, spray the top half of the pan before placing it on top of the deep side. Flip the pan and continue to cook covered for another 5 minutes or until the eggs are completely set. Loosen the frittata by shaking it gently and then sliding it onto your serving dish.

If you are using a regular skillet, cover the eggs with a dinner plate to continue cooking until the eggs are completely set, approx 5 minutes.  Monitor the heat carefully so the bottom doesn’t get too brown. Loosen the frittata by shaking the pan slightly and sliding it out onto your serving dish. You can also put your serving dish over the top of the skillet and flip it over onto the dish!

Let the frittata stand for a few minutes before you cut it.  Cut equally into four pieces. Sprinkle with Feta and garnish with the parsley!

A beautiful fresh and simple dinner!

Please go and “like” Sara on Facebook at My Imperfect Kitchen and go visit her blog here!

Thanks again for sharing this with us Sara 🙂