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Farmer’s Market Frittata

Servings

4

Cal/serving

298

Protein/serving

19G

Total Cook Time

45MIN

Ingredients

  • 2 tbsp. butter or olive oil
  • 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
  • 8 eggs
  • ¼ cup Borden® Vitamin D Milk
  • ½ tsp. salt
  • ¼ tsp. black pepper

Steps

    • PREHEAT oven to 350o F (175o 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.
    • WHISK eggs, milk, salt and pepper in large bowl just until blended. Pour into pie plate.
    • 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.

Elsie’s Tip: Substitute dried oregano, Italian seasoning or thyme for basil.

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