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Easy Baked Frittata Recipe with Spinach

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Ingredients

  • 2 tablespoons avocado oil
  • 1/2 yellow onion, diced
  • 1 orange bell pepper, diced
  • 1 tomato, diced
  • 8 oz package mushrooms, diced
  • 2 tablespoon green onions, chopped
  • 2 cloves garlic, minced
  • 12 eggs
  • 1 cup heavy cream (or milk)
  • 1 cup shredded cheese (Mexican blend or sharp cheddar for most flavor)
  • 1 tablespoon fresh basil, chopped
  • 1/2 tablespoon salt
  • 1/2 teaspoon pepper
  • 2 cups Taylor Farms Organic Herb Salad blend
  • 1/3 cup freshly grated Parmesan cheese

Directions

  1. Preheat oven to 350°F.
  2. In a skillet, add avocado oil and onions. Cook on medium high heat until fragrant. Add in peppers, tomato, mushrooms, and green onions. Cook until tender, about 5-8 minutes. Add in garlic and cook another minute. Set aside.
  3. In a large mixing bowl, whisk together eggs until pale yellow and fluffy. Mix in heavy cream, cheese, basil, salt, and pepper. Stir in mixed greens.
  4. Pour vegetable mixture into a greased 9×13 baking dish. Pour egg mixture on top. Stir together until evenly spread in dish. Sprinkle with Parmesan cheese. Bake on 350°F for 50 minutes. Remove from oven and let rest for 10-15 minutes. Serve while warm and enjoy!

 

Recipe courtesy of The Butter Half.


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