Canada / Canada's food guide
Spicy vegetable frittata
This frittata is a go-to for breakfast, lunch or dinner. Cut the frittata into larger squares and tuck into whole grain pita halves or roll into whole grain tortilla.
Ingredients
- baby spinach, washed (don't completely dry them)1 package (142 g/5 oz)
- red bell pepper, diced1
- garlic, minced3 cloves
- hot pepper flakes1 mL (¼ tsp)
- extra virgin olive oil10 mL (2 tsp)
- eggs5
- water or skim milk85 mL (⅓ cup)
- grated Parmesan cheese30 mL (2 tbsp)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
In an ovenproof 25 cm (10 inch) non-stick skillet, cook spinach over medium heat, stirring for about 2 minutes or until wilted. Add pepper, garlic and hot pepper flakes; stir to combine. Add oil and cook for 3 minutes or until softened.
In a bowl, whisk together eggs, water (or skim milk), and cheese. Pour into skillet and stir to combine with spinach. Lift edges with a rubber spatula and let eggs run to the bottom. Let cook, until edge starts to set.
Place skillet about 10 cm (4 inches) under broiler for about 3 minutes or until top is set and light golden. Use a digital food thermometer to check that the eggs have reached an internal temperature of 74°C (165°F).
