Description
A frittata is an Italian omelet. Finishing off the eggs in the oven makes them super light and fluffy. This frittata is spiced up with Mexican spices for great flavor.
Ingredients
- 2 Tablespoons Butter
- ½ whole Green Pepper, Diced
- ½ cups Red Pepper, Diced
- ⅓ whole Red Onion, Diced
- 2 teaspoons Smoked Paprika
- 2 teaspoons Aleppo Chili Powder
- 1 teaspoon Garlic Powder
- ⅛ teaspoons Salt
- ⅛ teaspoons Pepper
- 2 cups Fresh Spinach
- 1 Tablespoon Grape Seed Oil
- 8 whole Eggs, Beaten
- ½ cups Skim Milk
- 1 cup Mexican Shredded Cheese
- 2 slices Green Bell Pepper (sliced Across In A Ring, For Garnish)
- 2 slices Red Bell Pepper (sliced Across In A Ring, For Garnish)
Preparation
Preheat oven to 325 F.
Melt the butter in a 10-inch cast iron skillet on medium heat. Add the diced onions and cook until they begin to soften, about 5 minutes (add the diced peppers 2 minutes into the cooking of the onions). Add all the spices and mix in. Add the spinach and cook until it wilts, 2 – 3 minutes. Add the oil to the pan and let heat for a minute.
Beat eggs and milk in a bowl until fully combined. Pour the eggs into the skillet. Let the eggs begin to stiffen, about 3 minutes. Pull the firm eggs to the center of the pan and let the liquid eggs cook some more. Add 3/4 or so of the cup of cheese and mix through. Let it cook for a couple of minutes.
Move to a 325 F oven. After 5 minutes of cooking, top with the remaining cheese and the pepper rings. Finish cooking in the oven for another 8 – 10 minutes. Serve and enjoy!