This easy Frittata recipe is loaded with Borden® Cheese Thick Cut Shreds and perfect for a tasty breakfast or brunch.
|½ cup||chopped onion|
|1 cup||sliced mushrooms|
|¼ cup||diced red pepper|
|2 cups||baby spinach|
|1 tsp.||dried basil leaves|
|¾ cup||Borden® Cheese Thick Cut Mild Cheddar Cheese Shreds, divided|
|¼ cup||Borden® Vitamin D Milk|
|¼ tsp.||black pepper|
PREHEAT oven to 350° F (175° C).
MELT butter or oil in large skillet over medium heat. Add onion, mushrooms and red pepper; cook 5 to 7 minutes or until tender, stirring occasionally. Stir in spinach and basil; cook 2 minutes or just until spinach is wilted. Spread evenly in bottom of 9-inch pie plate; top with ¼ cup of the cheese.
BAKE 24 to 25 minutes or until nearly set. Top with remaining ½ cup of cheese; continue baking 3 to 4 minutes or until egg is set and cheese is melted.
BAKE uncovered, for 45 to 50 minutes or until light golden brown and heated through. Let stand 10 minutes.