A frittata is something I have never made. It is very similar to an omelet and a Quiche. For Good Friday I wanted to make something that would be filling and this dish did its job. I packed this frittata with tons of vegetables. You can basically use any of your favorite vegetables. Cheese can be added as well but my mom is not a big fan of cheese so I eliminated from my dish. I love cheese so I sprinkled mine with some Parmesan cheese
If you are worried about left overs because this does make a lot, you can cut the ingredients in half and use a 8 x 8 inch dish. Or if you are like my dad, the next morning he made added a couple of squares to a skillet along with some more eggs and sausage and he said it was excellent!
Ingredients: (makes a 9 x 13 inch dish)
2 Tablespoons EVOO
1/2 of medium onion, chopped
1 Cup fresh green beans, chopped into 1/4 inch pieces
1 medium yellow squash, diced
1 medium zucchini, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
1 Cup frozen peas
1 clove of garlic, minced
2 teaspoons salt
2 teaspoon pepper
3-4 Cup fresh spinach
1/2 Cup milk
1 Cup Parmesan Cheese (optional)
Preheat oven to 350 degrees. Line 13 x 9 inch dish with foil and spray foil with cooking spray.
In a large pan, heat EVOO on medium heat. Saute chopped onion, green beans, squash, zucchini, both peppers, salt, and pepper for 8 minutes. Add garlic, peas, and spinach. Saute until spinach cooks down. Remove from heat.
Beat eggs, milk, and cheese in a small bowl. Add to veggies.
Bake for 30 minutes until edge is slightly brown. Remove and allow to cool for 20 minutes.