Description
A simple yet delicious frittata with spinach, mushrooms, red onion, roasted red peppers and two different cheddars.
Ingredients
- 2 Tablespoons Canola Oil
- 1-½ cup Sliced Mushrooms
- ½ cups Red Onion, Diced
- ⅓ cups Roasted Red Pepper, Sliced
- 1-½ Tablespoon Butter
- 8 whole Eggs
- ⅓ cups Milk
- 2-½ cups Spinach
- ¼ cups Sharp Cheddar, Diced Small
- ¼ cups Mild Cheddar, Diced Small
Preparation
1. Preheat oven to 350 F.
2. Heat a large sauté pan (10-12 inch size and oven safe) to medium heat and add 1 tablespoon canola oil and mushrooms. Sauté for about 5 minutes stirring occasionally until lightly browned. Remove mushrooms from pan and set aside in a bowl.
3. Reduce the heat to medium low and add onions. Add additional canola oil if needed. Sauté for 8 minutes or until onions have softened. Add roasted red peppers and toss together for a few moments then remove the vegetables from the pan and add them to the bowl with the mushrooms.
4. Remove pan from heat and very carefully wipe it clean with a paper towel. Return pan to burner and add butter. Heat pan to medium heat.
5. In a large bowl whisk eggs and milk until fully combined. Add to pan once butter is fully melted and slightly bubbly. Add mushrooms, pepper, onions, and spinach to eggs. Stir gently to distribute veggies evenly. Cook for 2 minutes and then sprinkle diced cheese over top. Transfer to oven and cook for 10-12 minutes.
6. Serve warm or at room temperature.
