If you enjoy eggs in the morning, you can try this frittata on the stovetop. This recipe works very well with frozen veggies, and variations are commonly served as dinner at our house. For a breakfast, this can serve two to four people.
Use a medium-sized frying pan over medium heat and heat oil until shiny.
Add the onion, stirring until just soft
Add the peppers.
Stir until the onions and peppers are very soft and just browning.
Add the spinach/greens to the pan and stir until wilted and hot.
Crack the eggs into a bowl and whisk them up with a fork until they’re uniformly yellow and a little foamy.
Pour the eggs over all the veggies, turn the heat to low, and cover the pan.
Shake the pan a few times during cooking, which more evenly distributes the eggs and prevents sticking.
Check frittata after three to four minutes.
If the eggs look done, loosen it with a spatula to make sure there is no runniness. If there is, cook thirty seconds to a minute longer, covered.
Using a spatula, slide frittata gently onto a large plate and serve. We slice this up like a pizza.