Vegetable Frittata
Total preparation time: 45 minutes
Serves: 10Ingredients:
- 20 Eggs
- 1 block Feta cheese
- 1/2 cup sour cream
- 1 bag Birds Eye pepper stir-fry
- 1 cup sliced mushrooms
- 1 small bag fresh spinach
- 1 bag shredded sharp cheddar cheese
Steps:
- If possible, use a deep oven-proof skillet so all cooking can be done in one cooking dish. Otherwise, a casserole dish will work fine for the final baking.
- While preparing the egg mixture in a separate bowl, combine the pepper stir-fry (peppers and onions) and mushrooms in a skillet on high heat, stirring frequently and cooking until tender.
- In a mixing bowl, combine the eggs, sour cream and crumbled Feta cheese. Use an electric mixer to whip ingredients together until smooth and airy. NOTE: No salt is needed because of all that is already in the cheese, so resist the temptation to add more seasoning.
- Before adding the egg mixture to the sauted vegetable, fold in the fresh spinach and cook until the spinich is wilted, stirring constantly to prevent the spinach from wilting in one mass.
- Combine egg mixture with vegetables, making sure all ingredients are evenly distributed in the skillet or casserole dish. Then top with shredded sharp cheddar cheese before placing into a 400-degree oven for approximately 30 minutes, or until the center rises and the top is golden brown. HINT: To prevent the top getting brown before the center is done, bake with a lid for at least 15 minutes? SHORT ON TIME? Use a microwave-safe casserole dish so you can give it a jump start in the microwave before finishing it in the oven.