Stained Glass Frittata

Stained Glass Frittata

I made this for hubby and I the other day for brunch.  Looking around in the fridge I found some veggies that I needed to use, I started to use the leftover chicken from the night before but decided I would just use veggies instead.  After posting pictures of this on facebook, a friend on my page, Susan J. Vosmik, suggested I name it Stained Glass Frittata.  It does look like stained glass with all the beautiful colors.  ~smiles~  Really easy to make and very delicious! 

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Stained Glass Frittata

  • Makes 2 large servings if nothing else is served.
  • 4 to 6 smaller slices  
  • 6 eggs, beaten
  • splash, heavy cream
  • 1 teaspoon margarine 
  • 2 each red, yellow and orange mini peppers, torn into pieces or chopped
  • 4 ounces fresh mushrooms, chopped
  • 1/2 cup onion, chopped
  • 3-4 handfuls of fresh spinach, torn into pieces…I leave the stems on
  • 1/2 teaspoon dried thyme leaves
  • 1 teaspoon freshly ground garlic and sea salt
  • pepper to taste
  • cheddar and parmesan cheese freshly grated, to sprinkle on top of frittata
  • olive oil spray

Heat oven to 350 degrees.

Spray olive oil in a 6″ ovenproof pan.  I used cast iron.

Saute mushrooms, onions and peppers until softened.

Season with dried thyme leaves, garlic/sea salt and pepper while cooking.

Add margarine, stirring to be certain nothing is sticking to bottom of pan.

A little steamy and blurry but you get the picture.  HAHAHA sorry about that! Add spinach.
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Cook until wilted.

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Beat eggs and add a splash of heavy cream. Add to pan and stir around..you don’t want all the spinach on one side.

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Cook in a preheated oven for 20-25 minutes,  or until eggs are set at 350 degrees.  Turn pan around halfway through.

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Sprinkle cheeses over frittata when it comes out of the oven.