Vegetable Fritatta

Due to the extreme flea problem I have had at my house, I have camped out at the old Stockell house recently. It has been nice spending more time with Amy.

Last week, Amy and I joined our forces to make a yummy Vegetable Fritatta of sorts. It looked beautiful and was a nice dish for lunch leftovers. :)

A&B's Veggie Fritatta
8 eggs
1 cup milk
1/4 cup of cheese (we used Romano)
2 peppers (we used hot peppers straight from A's garden)
1 small onion
2 cups of spinach
2 cloves of garlic
2 tablespoons of olive oil
small handful of cherry tomatoes (also from A's garden and only a small amount because B doesn't like tomatoes)
2 tablespoons of basil
handful of Feta cheese crumbs

Preheat oven to 350 degrees.
Beat eggs, milk, and cheese with a little salt and pepper.
Heat olive oil in skillet and saute garlic and peppers. Add onion and spinach. Once spinach has wilted, add egg mixture. Top with tomatoes and basil. Let cook for 5 minutes. Stir only enough to keep from burning the bottom.
Transfer to oven and bake for 10 minutes. Remove and sprinkle with feta cheese crumbs. Cook another 5 minutes. Let cool.

*Use cast iron skillet if possible

We did note that next time we would probably use a little more basil for some extra flavor. I noticed that the peppers had kicked in when I ate at a later date, making it even more delicious.

Amy, enjoyed cooking with you once again!