Stained Glass Frittata

I made this for hubby and I the other day for brunch.  Looking around in the fridge I found some veggies that I needed to use, I started to use the leftover chicken from the night before but decided I would just use veggies instead.  After posting pictures of this on facebook, a friend on my page, Susan J. Vosmik, suggested I name it Stained Glass Frittata.  It does look like stained glass with all the beautiful colors.  ~smiles~  Really easy to make and very delicious!  Enjoy!  <3 and hugs!

Stained Glass Frittata

Makes 2 large servings if nothing else is served.

4 to 6 smaller slices  

6 eggs, beaten

splash, heavy cream

1 teaspoon margarine 

2 each red, yellow and orange mini peppers, torn into pieces or chopped

4 ounces fresh mushrooms, chopped

1/2 cup onion, chopped

3-4 handfuls of fresh spinach, torn into pieces...I leave the stems on

1/2 teaspoon dried thyme leaves

1 teaspoon freshly ground garlic and sea salt

pepper to taste
cheddar and parmesan cheese freshly grated, to sprinkle on top of frittata

olive oil spray

Heat oven to 350 degrees.

Spray olive oil in a 6" ovenproof pan.  I used cast iron.

Saute mushrooms, onions and peppers until softened.
Season with dried thyme leaves, garlic/sea salt and pepper while cooking.

Add margarine, stirring to be certain nothing is sticking to bottom of pan.

                             

A little steamy and blurry but you get the picture.  HAHAHA sorry about that!

Add spinach.

Cook until wilted.

Beat eggs and add a splash of heavy cream. 

Add to pan and stir around..you don't want all the spinach on one side.  ~smile~

Cook in a preheated oven for 20-25 minutes,  or until eggs are set at 350 degrees.  Turn pan around halfway through.

Sprinkle cheeses over frittata when it comes out of the oven.

Enjoy!  <3 and hugs!

Shared on:
Fit and Fabulous Fridays #28
Weekend Potluck at The Better Baker
EMM Church Supper#36