Spinach and Veggie Fritatta

 

The day I created this recipe, I called it "Breakfast in Bed" 
due to the fact that I created it, cooked it and 
crawled back in bed in my P.J.'s and devoured it!  
I recommend that same plan of attack when you cook this today :)





Spinach and Veggie Fritatta

2 cloves garlic, minced

2 cups fresh baby spinach

1/4 cup green onions, chopped

1 cup chopped baby peppers
1 cup chopped baby bella mushrooms 
1 cup chopped tomatoes

6 eggs

1 cup heavy cream

1 cup shredded cheddar cheese and 1 cup mozzarella cheese

salt & pepper to taste

Preheat oven to 450 degrees. 

Preheat your 10 inch cast iron skillet.

In another skillet, melt 2 TBSP butter.  
Add the minced garlic, peppers, mushrooms, 
green onions, tomatoes and spinach. 
Stir over medium heat until veggies are tender and spinach is wilted.   
Remove the iron skillet from the oven and add the veggies.

Whisk eggs, heavy cream, salt and pepper.  
Pour over veggies in the skillet.  

Add the shredded cheese on top and bake until it 

puffs up and becomes golden brown about 25 minutes.
Garnish the top with a few more chopped green onions.  

Let stand a few minutes then slice and serve.
*************************************************************************************

Good Morning, delicious ingredients!

I chopped the beautiful baby bellas...
only because I had the whole ones left over...
normally I buy the pre-sliced baby bellas...
I'm a little spoiled like that...

In a bowl, add the other chopped veggies....
tomatoes, green onion, peppers...



In your frying pan, melt about 2 TBSP of butter...

Add all the chopped veggies and cook until softened a little...



Add the gorgeous baby spinach...



and cook until it's looking all wilted like this...



Pour the sauteed veggies into an iron skillet 
sprayed with non-stick spray...



In another bowl, whisk the eggs and heavy cream...



the salt and pepper...

Pour the mixture over the veggies in the skillet...

Pile the most wonderful cheeses on top...

Bake on 450 degrees for 20-25 minutes...
Sprinkle with green onions when you remove it from the oven...
Let it sit about 10 minutes on a cooling rack before slicing...

I served it (to myself...in bed...mind you)...with the wonderful Pecan Pie Muffins from an earlier blog...:)

So keep those P.J.'s on today and get cooking!