Victory Garden Frittata
Cook time: 40 minutes
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1 Shallot, finely diced
- 1 Package Fresh, Washed Baby Spinach
- 2 tablespoons Fresh Sweet Basil
- 1/2 cup Roasted Red Bell Pepper, diced
- 8 Eggs (Extra-Large)
- 2/3 cup Gruyere Cheese, grated
- 3/4 cup Asiago Cheese, grated
- 1/4 cup Sun Dried Tomatos in Olive Oil, finely chopped
In a large frying pan, saute diced shallots in the olive oil and butter over medium to medium-low heat until soft and slightly translucent. Add spinach and diced roasted red bell peppers, stir and cover with lid. Periodically stir until the spinach is wilted. The "water" from the spinach does not need to be drained off. Keep those vitamins!
While shallots and spinach are cooking, break eggs into a large mixing bowl and mix. Add the Asiago cheese and chopped sun dried tomatoes and stir. Turn on oven broiler.
Add the Sweet Basil to the shallot/spinach mix and stir. Evenly distribute ingredients in the pan. Then pour the egg mixture over the shallot/spinach mixture. Cover with a lid and cook until eggs are set and no longer runny. Using medium-low heat to prevent scorching of the bottom, this step should take about 20 minutes on a gas stove.
Remove lid from the frittata and evenly sprinkle the grated Gruyere cheese over the top. Put pan under the broiler to quickly melt the cheese. Cut into 6 to 8 wedges and serve! Bon Appetit!!
PS - Optional or additional ingredients we often use from our garden include diced fresh tomatoes or shredded zucchini. If you decided to opt out of using red bell peppers, then do sprinkle on 1/4 teaspoon of black pepper. Salt is generally not needed as there is plenty from the cheeses.