Monday, February 1, 2016

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

Spinach, Bell Pepper & Potato Frittata with Feta Cheese
So...I know it's been a little while since I've posted here. But I have a good reason—I've been busy working on my forthcoming trilogy. The first book—The 13th Continuum—publishes on April 19, 2016. Lots of awesome marketing stuff in the pipeline. So many exciting things are happening!

But I thought I would take a short break from writing fiction to post a quick recipe. It's no secret that I love making frittatas. They're simple to whip up for breakfast, keep in the fridge, and also great for lunch or snacking. I load mine up with fresh vegetables from my local farmers market. I use farm fresh eggs (yes, I believe you can taste the difference). Finally, I crumble Tunisian feta cheese on top. Maybe a little big of parmesan if I'm feeling extra fancy.

I also go light on the eggs, heavy on the veggies! This frittata combines red potatoes, spinach, and yellow bell pepper. But any mix of vegetables should work fine. As a rule, I always put greens in...well...everything. Enjoy!

Spinach, Bell Pepper & Potato Frittata with Feta Cheese
Spinach, Bell Pepper & Potato Frittata with Feta Cheese
Serves 4-6 people
Cooking time: about 20 minutes
Vegetarian; Gluten Free

4 eggs, whisked until smooth
3 cups fresh spinach
1 yellow, orange or red bell pepper, seeded and chopped
3 small red potatoes, poked with holes and cooked in the microwave for 3 minutes until tender
3 leaves fresh basil, chopped (optional)
2 tablespoons extra virgin olive oil, plus more for drizzling
1/4 cup feta cheese, crumbled
salt and freshly ground pepper

1.  Preheat the broiler.

2. In a frying pan, heat the olive oil over medium heat. Add the bell pepper and saute for a few minutes, until beginning to soften. Add the spinach and saute until wilted. Season to taste with salt and pepper. Spray the bottom of the skillet with nonstick spray if needed. 

3. After cooking the potatoes in the microwave, chop them and add them to the vegetable mixture. Pour the whisked eggs evenly over the top. Crumble the feta cheese over it and sprinkle with basil. Season with salt and pepper and a quick drizzle of olive oil.

4. Continue cooking stove top until the frittata begins to set. Finish the frittata under the broiler until the top is beginning to brown. Enjoy!

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