Vegetable Frittata

Vegetable Frittata

(this recipe requires a frying pan with an oven proof handle - most frying pans that are not oven proof can still withstand up to 350 degrees - so you might have to keep the oven at 350 degrees and just extend the cooking time!)
Difficulty: Easy

 

Ingredients
 

 1 teaspoon olive oil

 1/2 cup chopped onion

 1 clove garlic, minced

 1/2 cup diced green bell pepper

 1 zucchini, halved lengthwise and cut in 1/4 inch slices

 2 cups cooked and diced potatoes

 1 cup chopped fresh tomato

 1 cup thawed frozen spinach, drained and liquid squeezed out

 4 eggs 

 1/4 teaspoon dried oregano

 1 pinch cayenne pepper

 1/2 cup shredded white chedder

 1/4 cup grated Parmesan chees

Salt and pepper to taste 

Directions:

Preheat your oven to 375 degrees. In a frying pan with an ovenproof handle, heat the oil and sauté the onions, garlic and green bell peppers over a low heat. Sauté until vegetables are just tender but not browned. Add spinach and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan. Then add the tomatoes, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice. 

In a separate bowl, beat the eggs with the salt, pepper, oregano, cayenne and the cheese  and once all the vegetables in the frying pan are cooked, pour the eggs over them into the frying pan.
Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
Slip the pan under the broiler in the oven for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Remove from the oven and allow to cool for 10 minutes. Cut into wedges and serve.
Serves 4.