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Pesto Veggie Frittata
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Description
Oven toasted Frittata filled with sauteed red and yellow bell peppers, green onion, spinach and capped with cheese and pesto. Fabulous!
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
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.
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