This dinner frittata recipe is just right for the summer! It’s a vegetarian dish that you can enjoy at any meal of the day.
How To Make Dinner Frittata Florentine
Ingredients
- 6 slices bacon, cut in half, peppered
- 1 cup onion, diced
- 1 red bell pepper, 1/2 diced, 1/2 cut into strips
- 6 button mushrooms, sliced
- 3 cups baby spinach
- 6 eggs
- 1/4 cup 2-percent milk
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- Preheat oven to 400 degrees.
- In a 10-inch nonstick skillet on medium heat, fry bacon until crisp.
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Drain the bacon on paper towels, reserving any grease rendered in the pan.
- Add the onion, diced bell pepper and mushrooms.
- Saute 6-8 minutes or until mushrooms are lightly browned.
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Add the spinach and turn with tongs until wilted.
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Chop half of the bacon and mix it into the spinach mixture. Reduce the heat to low.
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In a medium bowl, beat the eggs and milk until it turns a light yellow color.
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Stir in half of the cheddar and half of the Monterey Jack.
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Pour the cheese mixture evenly over the spinach mixture.
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Cook on low heat for about 2 minutes without stirring, until the edges of the eggs have begun to set.
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Add the reserved cheese and arrange the remaining bacon and red pepper strips on top.
- Transfer the pan to the preheated oven and bake for 8-12 minutes or until the eggs have puffed slightly and are set in the middle.
- Serve hot or at room temperature with a mixed green salad and some crusty bread for a complete meal.
Nutrition
- Sugar: 3g
- :
- Calcium: 196mg
- Calories: 257kcal
- Carbohydrates: 6g
- Cholesterol: 197mg
- Fat: 19g
- Fiber: 1g
- Iron: 2mg
- Potassium: 363mg
- Protein: 15g
- Saturated Fat: 8g
- Sodium: 336mg
- Vitamin A: 2442IU
- Vitamin C: 32mg
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