Veg & Feta Frittata

Veg & Feta Frittata



Prep Time: 20 Min

Cook Time: 25 - 30 Min

1. Preheat oven to 375 F

 

1. Whisk together the eggs, cream, and ½ tsp. each salt & pepper. Set aside.

 

1. Begin melting butter and EVOO together in a 10 / 12” cast iron pan set to medium. Once heated, add in the bell peppers, pepper flakes, onions, and some salt & pepper. Stir and cook 4 minutes before adding in the zucchini and another pinch of salt & pep. Stir and cook 2 minutes.

 

1. Make a well in the center of the pan and drop in the garlic. Let that cook 1 minute or so before adding the thyme leaves & stirring everything together. Continue to cook for 2 minutes. Add in the chopped tomatoes, fresh spinach, and another good hit of salt & pepper. Stir and cook 3 – 5 minutes until spinach is wilted and liquid has mostly cooked away.

 

1. Sprinkle the old cheddar over the veggies and let that start to melt for a minute before pouring the eggs in. Tilt the pan around to ensure even egg distribution. Cook the frittata for a couple of minutes watching for the edges of the eggs to set. Sprinkle over the parmesan, crumble over the feta, and garnish with most of the parsley, reserving some for the finishing garnish.

                   Grocery List

• 8 Large, Organic Free-Range Eggs
• 1/3 C Whipping Cream
• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 1 Yellow Onion, diced
• 1 Bell Pepper, diced
• ½ Zucchini, halved lengthwise& sliced
• 3 cloves Garlic, crushed & chopped
• 1 C Tomatoes, chopped
• 2 C Fresh Spinach, chopped
• 2 sprigs Fresh Thyme
• 1 C Extra Old Cheddar, shredded
• 1/3 C Feta Cheese
• 2 Tbsp. Grated Parmesan
• ¼ C Fresh Parsley, chopped
• ½ Tsp. + Sea Salt
• ½ Tsp. + Cracked Pepper

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1. Bake for 12 minutes. Remove from oven and cut a small slit in the center of the frittata. If you see any runny eggs, return to the oven for a couple of minutes. Otherwise, return it to the oven and set to BROIL at 500 F for a couple of minutes until you get some nice browning on the frittata.

 

1. Remove from oven and set onto a cooling rack. Sprinkle with remaining parsley & cool 5 – 10 minutes before slicing into 8 equal sized pieces and serving. ENJOY!