Description
Spinach and Red Pepper Frittata

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Directions
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Yield: Serves: 4
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
- 6 eggs
- 1/4 tsp. hot pepper sauce
- 2 cups (8 oz.) Sargento® Chef Blends™ Shredded 6 Cheese Italian, divided
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.
Nutrition
Nutrition Facts
Serves: 4
Amount Per Serving
Calories 390
Total Fat 27.3g
Saturated Fat 11.2g
Trans Fat 11.0g
Polyunsaturated Fat 2.6g
Cholesterol 316mg
Sodium 514mg
Carbohydrates 15g
Protein 24g
Dietary Fiber 3g
Vitamin A 308RE
Vitamin C 53mg
Calcium 439mg
Iron 2mg
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