QUICK AND EASY SUNDAY MORNING FRITTATA

Ingredients

3 tablespoons butter

1 medium onion, chopped

½ cup red bell peppers, chopped

1 small zucchini, chopped into 1” dice

8 eggs

½ cup heavy cream

1 ½ teaspoons salt

½ teaspoon black pepper

1 ½ cups Jarlsberg, shredded

1 cup grated parmesan cheese, divided

1 ½ cups baby spinach leaves, packed

1 cup cherry or grape tomatoes, cut in half

Instructions

Melt the butter in a large ovenproof skillet over medium high heat. Add the onions and peppers to the pan and cook until soft and fragrant, about 2 minutes. Add the zucchini and continue to cook, stirring occasionally, for 3-4 minutes until the zucchini softens and begins to lightly brown.

Whisk the eggs, heavy cream, salt, and pepper in a medium bowl. Stir in the Jarlsberg, ½ cup of the parmesan cheese. Pour this mixture over the veggies in the pan and gently ‘move’ the veggies to allow the eggs to seep in an evenly distribute. Fold in the spinach leaves until they wilt. Reduce the heat to medium and continue cooking on the stove, until the egg mixture begins to set and lightly brown around the edges, about 5-6 minutes. The center will still be loose.

Sprinkle the tomatoes and remaining ½ cup of parmesan cheese evenly over the top of the frittata and place it in the oven. Bake for 15-20 minutes until lightly puffed and set in the center. Remove and let rest for 10 minutes before cutting. As it rests, gently work a butter knife around the edge of the frittata to help loosen the edges from the pan.

Cut into slices and chow down!!

Note – any leftover or other veggies can be put into a frittata! It is a great way to use up those sad or slightly dented and wilting veggies in your fridge! Try broccoli, asparagus, mushrooms, peppers, squash, potatoes, etc… Just note that everything must be cooked before you add the eggs to the pan – either cooked fresh or previously cooked leftovers.