Ingredients
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12 Eggs
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6 Medium Red or Yukon Potatoes
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1 Red Bell Pepper
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2 Small Zucchini
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1 Medium Yellow Onion
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2 Cloves Garlic
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2 Large Handfuls Spinach
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1 Teaspoon Kosher Salt
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.5 Teaspoon Black Pepper
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.5 Cup Half and Half
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5 Ounces Cheddar Cheese
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Optional Add-ins
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8 Ounces Diced HamAdd 4 dollars to the total cost of the recipe if adding ham.
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6 Sliced Cooked and Diced BaconAdd 2 dollars to the total cost of the recipe if adding bacon.
Directions
- Prepare Ingredients: Preheat oven to 375°. Dice potatoes, bell pepper, zucchini, and onion. Mince garlic. Chop spinach. Whip the eggs, half and half, salt, and pepper together in a bowl and set aside.
- Cook Vegetables: Preheat a large oven-proof skillet (at least 12 inches wide and 2-3 inches deep) over medium-high heat. Add about 2-3 tablespoons of oil and then add in potatoes. Cook while stirring the potatoes frequently for 8-12 minutes until the potatoes begin to soften. Add in bell pepper, zucchini, onion, and garlic. Cook for 4-6 minutes more until the potatoes and other vegetables are soft. Add in spinach and either of the optional meats if desired. Cook and stir until the spinach has wilted. Remove from the heat for several minutes and add in the eggs and cheese and stir.
- Bake Frittata: Place the unfinished frittata in the preheated oven and bake uncovered for 30-45 minutes. The baking time depends on how big your pan is but you can tell it is done by moving the center around to check for runny eggs; you may have to use a knife to move it around depending on how deep your pan is. The frittata should be firm but not burned on top.
- Serve: Cut the Fritatta into pieces and serve with Cholula or another sauce of choice. Enjoy!
Meal Prep Tip:
Frittata keeps well in the fridge for 2-3 days. Reheat it at 50% power for 3-4 minutes until it is warmed through.
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