I love making frittatas because they’re easy, fast and healthy! Best of all, you can clean out your fridge in the process. For this one, I used up an old wrinkled bell pepper (since you’re sauteeing it, doesn’t matter if it’s not in pristine condition), the last few scallions, leftover roasted potatoes and the rest of the jarred roasted red peppers. I also added a ham steak and baby spinach. It was yummy!
- 12 Large eggs
- 1/2 cup shredded cheddar cheese
- 3 Tablespoons heavy cream
- Salt and Pepper to taste
- Any leftover veggie you want to add: onions, peppers potatoes, aspargus, spinach/kale
Preheat oven to 350 deg.
Whisk eggs and cream together.
Add seasoning and shredded cheese.
Melt 2 Tbsp butter in a large nonstick ovenproof skillet over medium heat. Saute your veggies for a few minutes, pour in the egg mixture in the skillet and let it sit for one minute. Then transfer to the oven and bake for 10-12 min until the eggs are set- watch carefully so it doesn’t get too brown on top.