We LOVE frittatas. They are a perfect dish to make when I don’t feel like cooking much. This recipe comes from the Pioneer Woman.
This frittata was super easy to make and you can use whatever veggies you happen to have hanging around or need to get rid of. I added mushrooms and left out the olives and spinach instead of kale.
Easy Frittata ~ PW Style
12 large eggs
salt and pepper to taste
1/4 cups grated Parmesan cheese
1/2 cup grated cheddar cheese ~ use more if you like
2-3 dashes of hot sauce
3 tbsps butter
1/2 onion, sliced thin
1 baked potato, cooled and diced
2 cups fresh baby spinach or kale leaves
2 whole roasted red peppers from a jar, thinly sliced
8 ozs mushrooms, cleaned and thinly sliced
1/4 cup chopped black olives
Preheat your oven to 375º.
Whisk the eggs together with the salt and pepper. Stir in the cheese and hot sauce. Set aside.
In an oven proof skillet, melt the butter. Add the onions and saute until soft and golden. Add mushrooms and saute until soft. Add potato and saute with the onion and mushrooms for a few minutes. Add the spinach and continue sauteing. Finally, add the red peppers and olives and continue cooking until all ingredients are hot.
Pour in the eggs tilting pan carefully until all ingredients are coated. Let it sit on the burner for a few seconds until the edges begin to cook. Put the skillet in the oven for about 15 minutes or until the eggs are well cooked and frittata is beginning to brown. Mine took about 20 to get the eggs cooked they way we like them.
Slide onto a cutting board or platter and cut into wedges.
Makes 8 servings.
Source: Easy Frittata ~ PW Style