Vegetable Frittata

Prep time: 1 hour   

Servings: 8

Ingredients

• 8 large eggs
• ½ cup milk
• ½ tsp. salt, divided
• ½ tsp. pepper, divided
• 1 cup shredded sharp cheddar cheese, divided
• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• ½ red onion, diced
• 1 small sweet potato, chopped
• 1 small zucchini, chopped
• 1 medium red pepper, chopped
• 2 cups baby spinach

Instructions

1.       Preheat the oven to 375˚F.

2.       In a medium bowl, whisk together the eggs, milk, ¼ tsp. salt, and ¼ tsp. pepper. Whisk in ¾ cup cheese. Set bowl aside.

3.       Spray the sides and bottom of a 12-inch oven-safe skillet with cooking spray. Add olive oil and heat oil over medium heat. Add the garlic. Stir the garlic as it sautés for 30 to 60 seconds. Do not let the garlic burn.

4.       Add the red onion and sweet potatoes to the skillet. Cook for 5 minutes, stirring the mixture occasionally, until the vegetables begin to soften. Add the zucchini and red peppers. Season the mixture with the remaining salt and pepper. Cook for 5 minutes, stirring occasionally. Add the spinach; stir the mixture until the spinach wilts.

5.      Pour the egg-and-cheese mixture over the vegetables. Scrape the sides of the pan to ensure all vegetables are in the egg mixture. Cook the mixture for 2-3 minutes, without stirring. Once the mixture begins to bubble and set around the edges, sprinkle the remaining ¼ cup of cheese on top.

6.       Transfer the skillet to the oven and bake for 22 to 26 minutes, or until the frittata is puffy and the center no longer wobbles.

7.       Remove the skillet from the oven and set on a wire rack to cool for 10 minutes. Slice and serve.