I love making frittatas for dinner, it sounds so much fancier than telling your family “we’re having breakfast for dinner.”

They’re also super versatile, you can add as many vegetables as you like or keep it simple with some cheese.

Basic Frittata recipe is pretty simple, mix 6-8 large eggs and 1/4 cup milk. Sautee whatever vegetables you like and add to the bottom of a pan, pour the egg mixture on top. Bake for 30+/- minutes at 350.
I made two, one broccoli cheddar and the other spinach for dinner and just doubled the recipe.

Below is my recipe for the frittata I made in the picture.

Spinach and Cheddar Frittata

Preheat oven to 350

Ingredients:

8 large (10 medium) eggs
1/4 half and half
2 tbsp heavy cream (it’s fine without it, but makes a difference!)
1-2 TBSP Olive oil
1 medium onion, chopped
1 tbsp minced garlic (measure with your heart)
10 ounces fresh spinach, washed and chopped
1/2 cup chopped mixed peppers
Dried Italian seasonings to taste
Basil Salt
Fresh ground pepper
1 cup extra sharp cheddar cheese or any cheese you like
1 tomato, sliced

Line a glass 9x12 casserole dish with parchment paper a lightly spray or brush with olive oil
Mix eggs, half and half and heavy cream until yolks are incorporated.

Add oil to a large skillet and heat until the oil runs around the skillet easily.
Add garlic and onions and sauté until clear.
Add chopped peppers and cook until medium tender.
Add chopped spinach.
Once spinach is wilted add seasonings. Adjust to taste.
Spread contents in pan evenly over the bottom of parchment lined pan.
Spread cheese evenly over vegetables.
Pour egg mixture over the vegetables.
Top with slices of tomato.
Sprinkle the top with basil salt and pepper.

Carefully place in over and bake for 25-30 minutes, or until eggs are set.

Serve with roasted red potatoes. Enjoy for dinner or brunch.

Most of the ingredients on current order form for delivery January 28 & 29. The order form is on the front page of our website, HollandBotanical.com