Get out there and enjoy the abundance of gorgeous Spring fruits and vegetables, then get in the kitchen and make this frittata, no matter what time of day it is.
Spring Veggie Frittata
1 tablespoon olive oil or non-stick pan spray
1/4 red onion, chopped
1/2 med. red cubanelle pepper (or bell pepper), chopped
1/2 cup fresh spinach, roughly chopped
1/2 cup arugula, roughly chopped
1/2 tomato (any color), chopped
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup cheddar, grated (I used Cabot's habanero white cheddar for a spicy kick!)
Fresh parsley and cilantro, chopped
1. Heat a small, nonstick saute or omelet pan over medium heat. Add the olive oil or nonstick spray, onions and cubanelle/bell pepper. Saute for a few minutes, until vegetables start to become soft.
2. Add spinach and arugula, stir around with a heatproof rubber spatula until they start to wilt, then add the tomato. Cook for about another minute.(If you want some to use some of the vegetables as garnish, remove some and set aside at this point.)
3. Add the eggs to the pan, season with salt and pepper, and stir a bit, scraping the bottom of the pan. Let cook about a minute to let the bottom of the frittata set.
4. Turn on your oven's broiler and place pan** inside the oven on the middle rack. Allow to cook for five minutes or until just set. Sprinkle the cheese on the frittata and allow it to cook long enough for the cheese to melt.
5. Remove pan from oven, let cool for a minute, then loosen frittata from the pan with the spatula onto your plate. Sprinkle with herbs and enjoy!***
*As you can see, the recipe is written to only serve one or two, so if you want to make a bigger one, obviously multiply the ingredients and use a bigger pan.
**If your pan has a plastic handle, wrap it with aluminum foil before putting it in the oven.
***I also suggest enjoying it with some bacon and toast to complete the meal, and maybe even a bloody mary or mimosa!