How can you not love frittata, unless of course you are vegan but if you are vegan why are you reading a recipe for Frittata! Personally I have to have one at least once a week.
Frittata is an excellent way to use up leftovers, the combinations are endless. For this frittata I started with some extra red bell peppers from the garden and then just built the rest from there. I added spinach, fresh parsley, and feta. But you can really put anything a frittata!
To make things easier I always use a cast iron skillet. It’s non-stick and perfect for going straight from stove to oven.
When the eggs start to set on the edge I top with cheese and pop it in the oven to finish cooking.
Garden Fresh Frittata
- 6 egg
- 2 tablespoon water
- 4 ounces feta, crumbled
- 1 cup baby spinach
- 1 cup parsley, coarsely chopped (stems removed)
- 1 red bell pepper, diced
- 2 tablespoon butter or olive oil
- salt and pepper to taste
- Preheat oven to 400 degrees.
- In a medium bowl, beat the eggs with the water until light and fluffy.
- In a cast iron skillet, heat butter or oil.
- When oil is hot add in bell peppers, spinach, and parsley.Cook over medium-high heat until veggies are soft.
- Pour eggs over veggies and stir to combine. Add salt and pepper.
- Continue cooking and stirring gently until the eggs start to set around the edges of the pan.
- Remove the eggs from the heat and sprinkle with the feta.
- Carefully place the skillet into the oven and continue to cook at 400 degrees for about 20 minutes or until eggs are set.
- Remove pan from oven and let the frittata sit for at least 10 minutes before cutting into wedges.