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Frittata Florentine

Author: Michelle De La Cerda
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Ingredients

  • 8 large/jumbo eggs (10-12 medium eggs)
  • 2 tbsp half & half
  • Salt/pepper to taste
  • 1/2 onion; diced
  • 1 bell pepper; diced
  • 2 oz fresh spinach
  • 1/2 cup cheddar cheese; finely grated
  • 1 tbsp butter

Instructions

  1. In a sauté pan, add the butter and heat over medium-high heat.
  2. Add the onions and bell peppers and cook for about 3 minutes, or until they start to soften and brown, but still crisp.
  3. While the onions and peppers are cooking, beat the eggs in a large bowl with half and half. Salt and pepper them to taste.
  4. In a baking dish, pie plate, or the like, add the beaten eggs.
  5. Then incorporate the sautéed onions and peppers.
  6. Mix them into the eggs well and evenly.
  7. Then layer the spinach leaves into the eggs, pushing them down, into the eggs.
  8. Top with cheese.
  9. Bake for 12-17 minutes in a preheated 400º oven, or until the eggs will be set and firm.