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Recipes

Spinach and Red Pepper Frittata

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INGREDIENTS

  • 2 Tbsp. olive oil
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 pkg. (3.5 oz.) shiitake mushrooms, sliced (optional)
  • 1 cup packed shredded fresh spinach
 

DIRECTIONS

  • 1

    Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper and mushrooms, if desired, to skillet. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add spinach; cook 1 minute.

  • 2

    Whisk eggs with hot pepper sauce in small bowl; stir in 1-1/2 cups cheese. Pour egg mixture over vegetables in skillet; stir once and flatten mixture evenly with spatula. Cook over medium heat 2 minutes or until eggs are set.

  • 3

    If skillet handle is not ovenproof, wrap with foil. Bake in preheated 350°F oven 12 minutes or until center is set. Carefully loosen frittata from pan with spatula. Place serving platter over skillet and flip frittata onto plate. Sprinkle with remaining cheese. Cut into wedges to serve.

Spinach and Red Pepper Frittata

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 391

Total Fat 27.3g

Saturated Fat 11.2g

Trans Fat 11.0g

Polyunsaturated Fat 2.6g

Cholesterol 317g

Sodium 513g

Carbohydrates 15g

Protein 24g

Dietary Fiber 3g

Vitamin A 308g

Vitamin C 53g

Calcium 436g

Iron 2g