I had the pleasure of dining out for breakfast this morning,
enjoying a lovely frittata made by my daughter Karen in her sunny kitchen.
It was a combination of eggs, spinach, peppers and tomatoes.
It can be put together quickly once the ingredients are assembled.
Stir freshly chopped spinach and sauteed peppers into the egg mixture.
Pour into prepared baking dish.
Top with slices of tomatoes.
Add a sprinkling of Parmesan cheese and pop into the oven.
Enjoy a gluten free breakfast. Or add a muffin and fruit
to the delightful repast.
SPINACH AND PEPPER FRITTATA
Melt 2 tbsp. butter in 9-inch deep-dish pie pan; set aside.
for the filling
1/2 cup chopped red and green bell peppers
Saute the peppers in butter until soft, stirring occasionally, about
2 to 3 minutes. Set aside.
1 cup half-and half
1 1/2 tbsp. cornstarch
1/2 tsp. dried basil
1/4 tsp. salt
1/8 tsp. pepper
Whisk eggs until lightly beaten; then whisk in half-and-half, cornstarch,
basil, salt and pepper.
3/4 cup chopped spinach
3/4 cup shredded cheddar or Co-jack cheese
1 Roma tomato, sliced
1 to 2 tbsp. grated Parmesan cheese
Stir spinach, peppers and cheese into egg mixture. Pour into prepared
pie pan. Arrange tomato slices over top. Sprinkle with Parmesan cheese.
Bake in preheated 375 degree oven for 25 to 30 minutes or
until golden brown and knife inserted in center comes out clean.
Serves 4 to 5.