Frittata

A full meal in one dish. Light fluffy eggs baked to perfection.

Ingredients:

• 8 eggs

• ¾ cups milk

• 1.5 cups shredded cheese

• 1 onion, diced

• 4 cups mixed vegetables (diced/cut into bite-size pieces)*

• 1 cup spinach

• 1 clove garlic, minced

• 5 Tbsp olive oil

• Salt and pepper to taste

• 1 tsp oregano

• ½ tsp paprika

Directions:

1. Roast the vegetables. Preheat the oven to 400℉. Prepare a baking sheet with parchment paper. Place the 3 cups of mixed vegetables on the baking sheet

2. Drizzle 2 tablespoons of olive oil over the top. Add salt and pepper as desired. Bake until the edges begin to brown, turning them over at 10-minute intervals (this should be around 30 minutes in total)

3. Lower the oven temperature to 350℉ once the vegetables are done

4. While the vegetables are in the oven, cook the onions in the frying pan over low heat in 2 tablespoons of olive oil until they begin to appear translucent

5. Add the spinach and garlic, along with 1 extra tablespoon of olive oil. Cook until the spinach has completely wilted.

6. Grease a 28x30 cm pan.

7. In a medium or large bowl, whisk the eggs, milk, cheese, oregano, paprika, and salt and pepper to taste.

8. Add the mixed vegetables, spinach, and onion to the pan. Spread them out so the whole pan is covered.

9. Pour the egg mixture over top.

10. Bake at 350 for 35-40 minutes, or until the centre is set.

11. Let cool for 5-10 minutes. Serve immediately or refrigerate for up to 5 days.

Note: You can substitute the vegetables with anything you want (ex. other filling items like chicken, turkey, tofu, and more). I use a medley of roasted broccoli, cauliflower, and carrots.

Serves: 4