Bailey Wilkins (via Guelph Family Health Study)
Baked Frittata
Make-ahead meal! This frittata is a wonderful way to enjoy eggs. Quick to make, full of protein and flexible as to the vegetables, it’s hard to beat! Serve with whole-grain toast for a balanced meal.
Ingredients:
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, chopped
1 leek (white and light green parts), finely chopped
6 mushrooms, finely chopped
1 pepper (your choice on colour), finely chopped
2 cups fresh baby spinach, washed
6 eggs
1/2 cup milk
1 tomato, sliced into circles
1 cup cheddar cheese, grated
Instructions:
Preheat oven to 350º F (175º C)
Heat medium-sized cast iron skillet with olive oil over medium heat. Add onions and garlic and cook until softened, about 2 minutes.
Add remaining vegetables except spinach and cook until tender, about 5 minutes.
Add spinach and cook until soft, about 1 minute. Remove skillet from heat.
Mix eggs and milk together in a small bowl. Add 3/4 cups of the cheese. Pour over vegetable mixture.
Arrange tomato slices on top of egg mixture. Sprinkle with remaining 1/4 cup cheese.
Cook in over for 20 minutes or until the egg mixture in the middle is no longer liquid (if you shake the pan, the frittata should not “jiggle”).
Keep in fridge for 1-2 days.
Quick Tip! Prepare and bake on the weekend, then quickly reheat for dinner Monday or Tuesday night.
You can find the full recipe here!
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