Spinach Mushroom and Red Bell Pepper Frittata

Approximate cooking time: 20 minutes

Serves 4 – 6

Ingredients:

• 9 large eggs
• 1/2 cup finely diced red onion
• 2 garlic cloves, minced
• 1/2 red bell pepper, diced
• 1 cup sliced baby bella mushrooms
• 4 cups baby spinach
• 1/2 cup goat cheese crumbles
• 1/4 cup parsley, roughly chopped
• 1/4 cup basil, roughy chopped
• 2 Tbs. extra-virgin olive oil
• 1/2 tsp coarse salt
• 1/2 tsp freshly ground pepper
• parmesan shavings for garnish

Directions:

1. In a large bowl, whisk together the eggs, a pinch of salt, pepper, basil and parsley.
2. Heat the oil in a medium skillet over medium-high. Add the onions and saute 3 minutes. Add the garlic and red bell pepper; saute 3 more minutes. Add the mushrooms and saute 3 more minutes. Add the spinach to wilt. Add a pinch of salt and pepper. Pour the egg mixture over the sautéed veggies, until it has covered the whole skillet. Add the goat cheese and let eggs cook for a good 4 minutes, then move the skillet to the oven and let it sit under the broiler for a few more minutes, until the eggs are cooked and set.
3. Let cool 3 minutes, garnish with parmesan, slice and serve!

This recipe inspired in part or in whole from here.

Photo Credit:Bev Cooks