Vegetable Frittata

You’ll Need

• 2 Tablespoons olive oil or butter (and a little extra to grease pie pan)
• 1 small yellow onion, finely chopped
• ½ medium zucchini, finely chopped (approximately 1 cup)
• About 4 sundried tomatoes (1 to 1 ½ tablespoons finely chopped)
• 1/2 cup chopped fresh spinach  
• 6 eggs
• 1/8 teaspoon black pepper
• 3/4 teaspoon salt
• 1/3 cup cheese of choice, grated or finely cubed

Directions

• In a frying pan, heat the oil or butter over medium heat.
• Add onion, and saute till slightly softened.
• Then add in zucchini, and sundried tomato and continue to saute till softened.
• Then add in spinach and stir until wilted.
• Remove from heat and let cool slightly.
• Beat eggs lightly with, salt, and pepper
• Stir in cheese and vegetables.
• Pour into a greased 9-inch pie pan or oven safe skillet.
• Bake in a 350 F degree oven for 25 to 30 minutes or until puffed and brown.
• Serve hot or at room temperature.

Tips

• These vegetables are just suggestions to use. Alter the use of vegetables based upon what is available to you and what is in season.
• This recipe can work well for any meal of the day or as part of a brunch.
• It can be prepared in advance and is easy to take to work for your lunch. In addition, you can make a frittata at the beginning of the week, keep stored in the refrigerator for a week; it can also be frozen.

Side Dish Suggestions

Potatoes of choice, toast, a green salad, or roasted vegetables.

Side Dish Suggestions

Potatoes of choice, toast, a green salad, or roasted vegetables.