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Ingredients:
1 tsp Organic Valley Unsalted Butter
1 medium red onion, chopped
1 large bell pepper, chopped
1 medium zucchini, shredded
2 cups spinach leaves, torn
9 large Organic Valley Eggs
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp paprika
1 cup tomatoes, chopped
1 Tbsp fresh basil, chopped
1/2 cup Organic Valley Feta Cheese
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- Preheat the oven to 400 degrees.
- Chop and shred all the veggies; wash and tear spinach
leaves.
- Whisk eggs, sea salt, pepper and paprika in a medium bowl
to blend.
- Grease the inside on a 9" baking pan with Organic Valley
Unsalted Cultured Butter. Add prepared vegetables and egg
mixture, stir gently to combine.
- Bake at 400 degrees for 45 minutes or until fluffy, golden
and set in the middle. Turn off oven and let frittata set
until ready to serve.
- Sprinkle with tomatoes, fresh basil, and Organic Valley
Feta Cheese.
Serving Size: 4
Optional: Add a few slices of cooked and crumbled Organic
Valley Bacon to this frittata prior to baking. It boosts the
protein and enhances the flavors!
To pack in a lunch, simply store a wedge in a food container.
Frittata is fantastic at any temperature!
Kids in the Kitchen: "Frittata" sounds fancy and complicated,
but it's quite simple. It is similar to a quiche, minus the
crust. I've modified the preparation of the traditional frittata,
eliminating the stovetop work, so it's child friendly. Just
chop, shred, whisk and pour into a pan.
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