This fantastic frittatta recipe is perfect for brunch or dinner. Made with colorful healthy ingredients, it is a food wise choice.
2 Tablespoons extra virgin olive oil
1 onion, halved and sliced very thin
1/2 fresh yellow bell pepper, chopped into chunks
coarse salt & freshly ground black pepper, to taste
8 large eggs
handful of fresh chopped spinach
6 baby tomatoes, cut in half
In a large cast iron skillet heat the olive oil on the stovetop.
Add onion slices and the yellow pepper chunks, season with salt and pepper and cook over moderate heat, stirring frequently, until the onions and peppers are tender but not browned. About 5 minutes.
In a large bowl, lightly beat the eggs and season with salt and pepper. Stir in the raw spinach and tomato halves.
Add the egg and vegetable mixture to the skillet with the onions and peppers and spread it out to cover the bottom of the skillet.
Cover and cook on the stovetop over low heat until set on the bottom and edges.
Turn on the broiler.
Once the broiler is heated, transfer the skillet with frittatta into the oven and broil about 8 inches from the heat just until the top is set, about 1 minute longer.
Remove and let stand for 5 minutes.
Cut into wedges and serve warm or at room temperature.