Garden Fresh Frittata

How can you not love frittata, unless of course you are vegan but if you are vegan why are you reading a recipe for Frittata! Personally I have to have one at least once a week.

Frittata is an excellent way to use up leftovers, the combinations are endless. For this frittata I started with some extra red bell peppers from the garden and then just built the rest from there. I added spinach, fresh parsley, and feta. But you can really put anything a frittata!

To make things easier I always use a cast iron skillet. It’s non-stick and perfect for going straight from stove to oven.

When the eggs start to set on the edge I top with cheese and pop it in the oven to finish cooking.

Garden Fresh Frittata

serves 6

Ingredients:

• 6 egg
• 2 tablespoon water
• 4 ounces feta, crumbled
• 1 cup baby spinach
• 1 cup parsley, coarsely chopped (stems removed)
• 1 red bell pepper, diced
• 2 tablespoon butter or olive oil
• salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees.
2. In a medium bowl, beat the eggs with the water until light and fluffy.
3. In a cast iron skillet, heat butter or oil.
4. When oil is hot add in bell peppers, spinach, and parsley.Cook over medium-high heat until veggies are soft.
5. Pour eggs over veggies and stir to combine. Add salt and pepper.
6. Continue cooking and stirring gently until the eggs start to set around the edges of the pan.
7. Remove the eggs from the heat and sprinkle with the feta.
8. Carefully place the skillet into the oven and continue to cook at 400 degrees for about 20 minutes or until eggs are set.
9. Remove pan from oven and let the frittata sit for at least 10 minutes before cutting into wedges.

Tags: brunch, eggs, frittata, Gluten free