Pepper Jack Cheese and Market Vegetable Frittata2012-06-20
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
- 12 eggs
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 cups yellow onion, diced small
- 2 ½ cups chopped zucchini
- 2 ½ cup chopped yellow squash
- 2 red bell peppers, diced small
- 2 cups broccoli, diced small
- 2 cups spinach
- 1 ½ cup shredded pepper jack cheese
Preheat the oven to 350° degrees. In a medium mixing bowl, beat the eggs and generously season with some salt and pepper.
Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, peppers, and broccoli and cook until the vegetables are very soft, about 8-10 minutes.
Add salt and pepper, to taste, and toss in the spinach and continue to cook just until the spinach is wilted, about 2-3 minutes.
Grease a 12-cup muffin tin and fill each cup halfway with the vegetable mixture. Pour in the beaten egg, filling each cup to the top. Sprinkle each individual frittata with some shredded cheese and place in the oven to cook.
Bake in the oven until it is set in the center, about 25 to 30 minutes. Remove from the oven and pack into a container for the picnic!
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