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Southwestern Frittata with Spinach, Pepper Jack & Tomato Recipe

Southwestern Frittata with Spinach, Pepper Jack & Tomato recipe

Stashcook

This is a yummy egg dish with cheese, veggies, and spices. It's like a big, flat omelet with spinach, cheese, and tomatoes. You cook it in a pan and then in the oven. It's good for breakfast or any meal!

Ingredients

2 tablespoons olive oil
1 large red bell pepper, diced
1 medium yellow onion, diced
2 cups fresh spinach, roughly chopped
1 medium tomato, diced
1 cup pepper jack cheese, shredded
10 large eggs
1/4 cup milk
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 ripe avocado, sliced for garnish
1/4 cup fresh cilantro, chopped for garnish

Method

1
Preheat the oven to 375°F (190°C).
2
Heat olive oil in an ovenproof skillet over medium heat.
3
Add the diced red bell pepper and yellow onion to the skillet. Cook for 3-4 minutes until softened.
4
Stir in the chopped spinach and cook until wilted, about 2 minutes.
5
Add the diced tomato and cook for another minute.
6
In a large bowl, whisk together the eggs, milk, chili powder, cumin, salt, and black pepper.
7
Pour the egg mixture over the vegetables in the skillet.
8
Sprinkle the shredded pepper jack cheese evenly on top.
9
Cook on the stove for about 5 minutes, until the edges start to set.
10
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the frittata is set and the top is lightly golden.
11
Remove from the oven and let it cool for a few minutes.
12
Slice the frittata and serve with avocado slices and chopped cilantro on top.

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