Garden Vegetable Frittata

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 small red potatoes, cut into 1/4-in .-thick slices
• 1 small red onion, thinly sliced
• 1 small zucchini, cut into 1/4-in . thick rounds
• 1 small red bell pepper, diced
• 1 cup firmly packed fresh baby spinach leaves, washed
• 1 cup shredded gruyere or 1 cup sharp cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 10 large eggs, lightly beaten
• 1/4 cup cream cheese, small pieces
• 1 tablespoon chopped fresh rosemary

Recipe

• 1 preheat oven to 400ºf,
• 2 in 12-in. ovenproof, nonstick skillet, heat oil and butter over medium-high heat.
• 3 add potatoes and onion; cook, stirring occasionally, 10 to 12 minutes, until lightly brown and crispy.
• 4 add zucchini and bell pepper; cook 3 to 4 minutes, until zucchini is lightly cooked.
• 5 add spinach; cook 1 minute, until wilted.
• 6 in bowl, whisk gruyere, salt, pepper and eggs; pour over vegetables in skillet.
• 7 remove skillet from heat.
• 8 gently shake skillet to move eggs through vegetable mixture.
• 9 scatter cream cheese over egg-vegetable mixture.
• 10 top with rosemary.
• 11 place skillet in oven.
• 12 bake 18 to 20 minutes, just until eggs are set.
• 13 remove from oven.
• 14 cut into 6 wedges.
• 15 serve immediately or let cool to room temperature.