If there’s one thing that makes me look forward to Mondays (well, almost), it’s Meatless Mondays. Well, that and new episodes of Chuck and 24! Last Monday night I made this Spinach Red Pepper Frittata for dinner.
Spinach Red Pepper FrittataRecipe courtesy of MeatlessMonday.com
Onion and red pepper are sautéed until sweet and contrasted with crunchy hash browns. Garlic spiced spinach brings some leafy greens and a healthy dose of Vitamin K to this hearty frittata. This recipe has been adapted from Pat Cooks and Bakes.
- 1 teaspoon butter
1 teaspoon olive oil
1/4 cup onion, chopped
1/4 cup red pepper, diced
1 1/2 cups frozen shredded hash browns, thawed
1 cup fresh baby spinach leaves
1 clove garlic, minced
1/4 cup nonfat milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup cheddar cheese, shredded
Heat the oven to 350 degrees.
Heat the butter and olive oil in 9 inch nonstick skillet over medium heat. When butter melts, add the onion and red pepper. Cook for 2-3 minutes, or until vegetables begin to soften.
Add the potatoes and cook 6-8 minutes, or until the potatoes begin to brown. Add the spinach and garlic and cook 1-3 minutes, or until the spinach is wilted.
In a medium bowl beat the eggs, milk, salt and pepper together until smooth. Pour the egg mixture over the potatoes. Cook for 2-3 minutes, lifting edges and allowing uncooked egg to flow underneath intermittently.
Sprinkle with cheddar if using (Of course you’re using. Who wouldn’t want cheese in their frittata?) and bake 15-20 minutes, or until set. Cut into 4 wedges to serve.