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!
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.|
Cook until wilted.
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.
Cook in a preheated oven for 20-25 minutes, or until eggs are set at 350 degrees. Turn pan around halfway through.
Sprinkle cheeses over frittata when it comes out of the oven.