Vegetarian Food Week Day 3

After the trouble with the first couple recipes, I'm happy to say that the third recipe of the week went great. 

It made for an awesome breakfast (even Gavin loved it) and delicious leftovers too. I had never had frittata before, but it's a lot like a crustless quiche. The really great thing about it is that you can do all the prep the evening before and then bake it in the morning, that way you can still have it fresh out of the oven in the morning without having to throw down any crazy prep first thing.


Veggie Frittata

What you need:

2 cups fresh baby spinach
2 Tbsp olive oil
1/2 cup chopped red onion
2/3 cup chopped leek (the white & light green parts)
1/2 cup chopped red pepper
1/2 cup shredded carrot
1 cup copped white mushrooms
7 large eggs
1/3 cup milk
1/4 cup shredded Swiss cheese
1/4 cup shredded Cheddar cheese
1 Tbsp chopped fresh basil
2 tsp chopped fresh sage
1 tsp fresh thyme
salt & pepper to taste


How to make it:


Preheat oven to 400 degrees Fahrenheit.


Wash spinach & drain, then place wet leaves in a saucepan. Cover and cook for 2 minutes of medium-high heat, just until leaves wilt. Allow to cool, then squeeze out excess moisture and chop. In a large skillet, heat oil then add onion, leek, pepper, carrot, and mushrooms. Cook until soft (about 5-8 minutes). Stir in spinach then set aside. 


In a large bowl beat eggs and milk. Add cheeses, basil, sage, thyme, salt and pepper. Mix well then add in the vegetable mixture. Pour into a greased baking dish (I used a glass pie plate). 


Now you can cover and refrigerate for a few hours or bake immediately!


Bake for 20-25 minutes, until lightly browned and fully set. Remove from oven and allow to rest for 10 minutes before cutting.