Since our daughter is getting married this year, I have been spending time every month at her house in Texas. She did not take much interest in cooking when she lived at home, but with trying to learn to live on a budget and her upcoming marriage, she is now asking questions and trying some recipes. She needs meals that cook in a crockpot or can be made in under an hour, since she has a short attention span. Does anyone else find this an issue with your kids? Anyway, as I was at her house one morning recently, I knew when she woke up she would be hungry for breakfast so I open the refrigerator to see what I could find. I found eggs, cheese, red bell pepper, onion, spinach and half and half. I immediately went to frittata. A frittata is basiclly an Italian version of a omelette or crustless quiche that you bake in the oven.
Frittatas are also a great option for low carb for my husband when I substitute unsweetened almond milk for the half and half.
Red Pepper, Onion and Spinach Frittata
2 cups of fresh spinach (fill the bottom of the pie plate)
1/2 large red bell pepper, chopped
1/2 large yellow onion, chopped
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 tsp. dried thyme
3/4 cup grated cheddar cheese
3/4 cup grated monterey jack cheese
1 cup half and half (substitute unsweetened almond milk to be low carb)
Heat oven to 400 degrees.
Spray the bottom of a deep dish pie plate with nonstick cooking spray. Place fresh spinach in the bottom
Chop the red bell pepper and onion.
Sautee red bell pepper and onion in a skillet. Sprinkle with salt, black pepper, garlic powder and dried thyme.
Crack 10 eggs in a bowl.
Add half and half with a sprinkle of salt and pepper. Beat together.
Grate the cheeses and add to the beaten eggs and mix.
Add the sauteed red bell pepper and onions and mix together.
Pour over the top of the spinach. Place in the oven at 400 degrees and bake for 25-30 minutes.
This is what it looks like when it comes out of the oven.
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