Just in time for spring a yummy vegetable frittata recipe to help bring in the new season. I can’t remember exactly which website I found this recipe on, but was thankful I did. I found in December, just before Christmas. There is a group of women, a board of directors for a non-profit organization, who have been coming the same time every year for at least 6 years – in fact, since before I owned Inn on Lake Wissota. One of those women is vegetarian. As you know, I am not afraid to accommodate special dietary restrictions or preferences, and vegetarians are pretty easy to accommodate. I have been keeping track over the years what I have served them so I don’t prepare the same thing twice. It can get to be a challenge to find new recipes that an entire group will enjoy. Fortunately for me, this particular group of women is not fussy, so they are easy to please. Even though I found this in the winter and served it a number of times, with rave reviews each time, I think this recipe is a great one to serve on a beautiful spring morning. So, with no further ado, here’s the recipe:
8 Large eggs
1/3 cup milk
1/2 tsp salt
1/4 tsp pepper
2 TBS 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 cheese
Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.
Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and sauté until softened,
about 7 minutes. Stir in the spinach and sauté until wilted. Spread the vegetables evenly in the skillet and
pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set
around the edges, 2-3 minutes. If you don’t have an ovenproof skillet, preheat a pie plate in the
oven for 5 minutes, sauté the vegetables and wilt the spinach, then put those ingredients in the pie plate and
add the egg mixture.
Place in the oven and bake until almost set in the center, about 15 minutes. Turn broiler on high; broil frittata
until the top is golden brown, approximately 2 minutes. Be sure to watch carefully to prevent over-browning.
Remove from oven, let stand for about 5 minutes before serving.
Remember, recipes are road maps, you can add or subtract ingredients as you like. I have added mushrooms and sun-dried tomatoes for something a little different. In the photo you can see ocassionally I top it with some cherry tomatoes, sliced in half. Serve it with some sausage links if you like to have some meat with your breakfast. This spring I plan on serving it with a salad dressed with raspberry vinaigrette.
I hope you and your family enjoy this recipe as much as my guests have. Happy Spring and we look forward to greeting you as one of our guests soon!