Veggie Frittata!

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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! I think they look like candy. Nature’s candy at it’s best!

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He liked the red ones! Even chopped, they are gorgeous!

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These were perfect for a quick, easy (and good for you) veggie frittata! Frittatas are so versatile! You can put anything in them. I went with our colorful chopped bell peppers, green onions, mushrooms, baby spinach and feta cheese. Mmmmm… feta.

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

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This is another dinner that’s simple for a Meatless Monday! I’m not opposed to having breakfast for dinner, especially if it’s a delicious veggie frittata!

Veggie Frittata!

Serving Size: 4

Ingredients

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

Instructions

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!

Enjoy!

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