The weekend has arrived, and that means no rushed cereal for breakfast. Start your coffee, walk outside and breath in the morning air, and indulge in a healthy, delicious breakfast. This dish is filled with so many flavors, and is incredibly versatile to the items you happen to have in your refrigerator. I’ve made this with sweet potato, asparagus, and red onion as well.
Summer Vegetable Frittata
- 8 Eggs
- 3 Handfuls Fresh Baby Spinach
- 10 Cherry Tomatoes, halfed
- 1 large Red Skin Potato
- 1/2 Handful Red Onion, sliced thin
- 1 Orange Bell Pepper
- Handful chopped Fresh Dill
- Handful Crumbled Goat Cheese
- 1 tsp Salt & Pepper
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tbsp Milk (optional)
Preheat the oven to 350 degrees.
In a medium size bowl, use a fork to blend together the eggs (you can use some whites only if you prefer), a small splash of water or milk, fresh dill, goat cheese, salt & pepper, onion powder and paprika.
Heat a 12-inch, non-stick pan over medium high heat. Add olive oil to the pan, and then add the onion and the potatoes, sautéing for 10 to 15 minutes. You want the potatoes to brown and soften. Next, add the bell pepper and sauté for a few minutes. Turn down the heat and add the cherry tomatoes and spinach, just long enough to get the spinach to wilt. Turn off the heat, and pour the mixture into a a shallow, greased baking pan. I use a round glass pie dish.
Then pour the egg mixture into the pan and stir lightly with a rubber spatula to ensure the ingredients are spread out evenly.
Place pan into oven and bake for 15 to 20 minutes, until the egg mixture has set on the bottom & the top is lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.