Frittatas are delicious served hot or cold. They are great for breakfast, lunch or dinner. Make a larger pan of frittata and set some aside for a quick lunch the next day. Store unused portion in the refrigerator for up to three days.
1 cup chopped greens, collards or spinach work well
½ cup shredded low-fat cheese (optional)
1
Wash hands with soap and warm water.
2
Preheat oven to 375°F. Grease an 8 inch square baking pan and set aside.
3
In a medium bowl, whisk together eggs, milk, garlic, salt, pepper, and parsley until blended well. Set aside.
4
Heat a large sauté pan on the stove until hot. Pour in oil or butter and heat for a few seconds. Pour in sliced onions and peppers. Cook until slightly soft and glossy, about 5 minutes.
5
Stir in greens and cook for an additional 2 minutes, until greens are wilted.
6
Stir hot vegetables into the bowl of eggs and mix until blended. Pour contents of bowl into baking pan.
7
Sprinkle top of frittata with shredded cheese. Bake in oven for about 20-25 minutes, until frittata is set and cheese is bubbly.
8
Remove from oven and allow to cool for 10 minutes before slicing.
9
Serve hot or cool and refrigerate for later.
Note: Mix in your vegetable choices: Asparagus and mushrooms or potatoes and roasted red peppers. Spice it up with a little hot sauce!
Ingredients
6 eggs
¼ cup milk
2 tablespoons chopped garlic
1 teaspoon pepper
½ teaspoon salt
1 tablespoon chopped parsley
1 tablespoon olive oil or butter
1 onion, thinly sliced
1 cup red peppers, thinly sliced
1 cup chopped greens, collards or spinach work well
½ cup shredded low-fat cheese (optional)
Directions
1
Wash hands with soap and warm water.
2
Preheat oven to 375°F. Grease an 8 inch square baking pan and set aside.
3
In a medium bowl, whisk together eggs, milk, garlic, salt, pepper, and parsley until blended well. Set aside.
4
Heat a large sauté pan on the stove until hot. Pour in oil or butter and heat for a few seconds. Pour in sliced onions and peppers. Cook until slightly soft and glossy, about 5 minutes.
5
Stir in greens and cook for an additional 2 minutes, until greens are wilted.
6
Stir hot vegetables into the bowl of eggs and mix until blended. Pour contents of bowl into baking pan.
7
Sprinkle top of frittata with shredded cheese. Bake in oven for about 20-25 minutes, until frittata is set and cheese is bubbly.
8
Remove from oven and allow to cool for 10 minutes before slicing.
