Ingredients
| 1 cup | (250 ml) | chopped veggies such as mushrooms and tomato and bell peppers |
| 1 handful | (large) | fresh spinach |
| 6 | (large) | eggs |
| 1/3 cup | (75 ml) | skim or 1% milk |
| 1/2 cup | (125 ml) | cheddar cheese, grated |
| 2 tsp | (10 ml) | butter for sautéing |
| 1 tsp | (5 ml) | each Salt and pepper |
Directions
- Preheat oven to 400 F.
- In medium sized bowl, combine eggs, milk, grated cheese, salt and pepper until well mixed. Set aside.
- On stove, heat butter over medium heat in medium sized skillet
- Add chopped veggies and sauté for 3-5 minutes until tender. Add fresh spinach and cook until just wilted- do not over-cook veggies.
- Add egg mixture to pan and gently disperse veggies evenly within egg mixture. Cook for about 5 minutes, until egg mixture is cooked along edges. Transfer to oven, uncovered, for 15-20 minutes or until frittata is firm (not runny) in centre.
- Remove pan from oven and allow to cool. Remember to always cover the handle with an oven mitt (it’s steaming hot!).
- Cut and serve on top of whole grain toast and pair with salsa or a salad.