Pesto Veggie Frittata

Ingredients

• 2 Tablespoons Red Pepper, Chopped
• 2 Tablespoons Yellow Pepper, Chopped
• 2 Tablespoons Green Onion, Chopped
• 2 cups Fresh Spinach Leaves
• 4 whole Eggs
• 2 Tablespoons Milk
• 2 Tablespoons Shredded Monterey Jack Cheese
• 3 Tablespoons Pesto
• 1 dash Salt And Pepper

Preparation Instructions

Saute peppers and onion in a 6 ½ skillet with the 1 T. olive oil.

When softened, add the spinach, sautéing about 3 more minutes.

Turn heat down to medium-low. Mix 4 eggs in bowl with 2 T. milk.

Pour into skillet with peppers, onion/spinach mixture.

Let eggs cook about ½ way through (about 5 minutes).

Sprinkle with cheese and dollop pesto over top. Salt and pepper to taste.

Transfer to a 400º oven on top rack for an additional 3-5 minutes. Cut into wedges and serve.