One of Mary Cheatham’s favorite ways to prep for company is to pre-make a delicious breakfast frittata. Keep it in the fridge for your guests to slice and heat up for breakfast. An easy, protein-packed, filling breakfast that takes almost no time to prepare. Check out the steps below!
- 8 large eggs from Shenk Family Farm
- ¼ cup milk
- 2 garlic cloves, minced
- 1 shallot, chopped
- 2 roasted red bell peppers, chopped
- 2 cups spinach
- ⅓ cup crumbled feta cheese
- Olive oil
- Salt and pepper
Preheat oven to 400 degrees.
Whisk the eggs, milk, garlic, and salt until well combined. Set aside.
Heat ½ tablespoon olive oil in a cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent. Then, add the roasted red peppers and spinach.
Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute.
Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set.
Season to taste and serve.
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