Enjoy this Roasted Red Pepper and Spinach Frittata recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.
- 6 eggs
- 1 TBS milk
- ½ tsp each salt & pepper
- Splash of Tabasco or hot pepper sauce
- 1 cup cottage cheese
- 1 ½ cups cheddar cheese
- 1-8oz jar roasted red peppers
- ½ pound sliced mushrooms
- 1 medium onion, halved then thinly sliced
- 1-10 oz package of frozen spinach thawed then squeezed dry
Preheat oven to 350
In medium bowl, whisk eggs, milk, salt, pepper, Tabasco and cottage cheese. Set asideIn a 10-12 inch skillet sauté onion, mushrooms (about 5-7 minutes). Add spinach and roasted red pepper. Pat mixture down smoothly in the skillet and top with cheddar cheese. Pour egg mixture over vegetable mixture and stir gently in pan. Continue heating until the bottom is set (about 3 minutes), lifting the edges and tilting the pan to allow the uncooked egg to flow to the bottom.
Cover skillet and transfer to the oven. Bake until set (12-15 minutes). Serves 6