
MC’s Fave Frittata Recipe
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!
Ingredients:
- 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
Directions:
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Preheat oven to 400 degrees.
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Whisk the eggs, milk, garlic, and salt until well combined. Set aside.
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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.
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Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute.
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Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set.
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Season to taste and serve.
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