This Caprese-style frittata was a hit with my family this weekend! You can customize it to put your own spin on the dish. The best part? It’s great for any meal of the day. You can have it as a grab-n-go breakfast before one of our training sessions or a great way to wind down after our Friday night yoga class. Note: Throw in some fresh basil from your herb garden. You won’t be disappointed.
Caprese Frittata
Caprese Frittata(reblogged from Sweet Tooth Sweet Life)
Cook Time: 8 + 15 minutes (stove top + oven)
Servings: 4
Ingredients:
- 1 bag spinach leaves, chopped
- 1/2 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/4 – 1/2 cup diced tomatoes
- 1 large clove garlic, minced
- 7 eggs
- 4 egg whites
- 2 tablespoons skim milk
- 1/3 cup grated Parmesan cheese
- Goat cheese
- Salt, pepper, and dried basil
Directions:
- Preheat oven to 400 degrees. Cook spinach in 1/4 cup water in a covered saucepan until just wilted. Drain water, set aside.
- In a mixing bowl, whisk together eggs, egg whites, milk, Parmesan cheese, and diced tomatoes. Sprinkle with salt, pepper, and basil and set aside.
- Sauté peppers and onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 5-6 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with peppers, onions, and garlic.
- Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let the egg mixture get underneath.
- Sprinkle globs of goat cheese over the top of the frittata mixture. When it is half set, put the whole pan in the oven. Bake for 15 minutes, until frittata is golden and puffy. Remove from oven and let cool for several minutes before cutting and serving. Enjoy!
