Frittatas are a welcome addition to the table ANY time of day: breakfast, brunch, lunch, and dinner. I love them because you can add whatever you have handy; fresh, frozen and/or roasted vegetables, deli meats, cheese, salsa, whatever. When I make frittatas, I often add an extra egg white or two (or I add about 1/3 cup of liquid egg whites) - this ensures that the frittata cooks up fluffy and light. In this recipe, I use Monterey jack and cheddar cheese - but you can use whatever cheese you have. I also love Swiss or Gruyere, pepper jack, and Colby.
The oven does all the work in this recipe, so give yourself a break and put it on your menu!
8 large eggs
2 large egg whites
1/4 cup milk
1/2 cup shredded Monterey jack cheese
2 cups baby spinach leaves
1 red bell pepper, seeded and chopped
1 cup chopped deli ham
1/4 teaspoon each salt and freshly ground black pepper
2 teaspoons olive oil
1/2 cup shredded cheddar cheese
Preheat the oven to 350 degrees.
In a large bowl, whisk together the eggs, egg whites and milk. Fold in the Monterey jack cheese, spinach, bell pepper, ham, salt, and pepper.
Brush the olive oil into the bottom of an 8-inch square baking pan. Pour in the egg mixture. Top with the cheddar cheese.
Bake for 30 minutes, until a knife comes out clean. Cool for a few minutes before serving.
Serves 4-6
Photo: apolonia
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