Spinach, Sweet Bell Pepper & Marjoram Frittata
Frittata is great for breakfast, it loads with all kinds of nutrition, and it is so flexible, you can add any your favorite vegetables, or some shredded chicken or bacon bits. In this recipe, using spinach, sweet red bell pepper and marjoram gives the frittata delicious flavor and lots of health benefits.
Yield
6 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
spinach
washed and stemmed |
|
| 2 | tablespoons |
olive oil
or canola oil, or any vegetable oil |
|
| 2 | each |
sweet red bell peppers
seeded and cut in small dice, or orange |
|
| 3 | cloves |
garlic
or to taste, finely chopped |
|
| 9 | each |
marjoram
leaves, freshly chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 8 | large |
eggs
|
|
| 1 | x |
black pepper
to taste |
*
|
| 2 ½ | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
spinach
washed and stemmed |
|
| 3E+1 | ml |
olive oil
or canola oil, or any vegetable oil |
|
| 2 | each |
sweet red bell peppers
seeded and cut in small dice, or orange |
|
| 3 | cloves |
garlic
or to taste, finely chopped |
|
| 9 | each |
marjoram
leaves, freshly chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 8 | large |
eggs
|
|
| 1 | x |
black pepper
to taste |
*
|
| 38 | ml |
milk
|
|
Directions
Add the well washed spinach in a large frying pan with the water left on the leaves after washing.
Remove from the heat, rinse with cold water and squeeze out excess water.
Finely chop, and set aside.
Heat 1 tablespoon of the vegetable oil over medium heat in a heavy 10-inch nonstick skillet.
Stir in the sweet bell peppers.
Cook, stirring often, until tender, 6 to 7 minutes.
Stir in the garlic and salt to taste, cook for about 25 to 30 seconds, then stir in the chopped spinach and the marjoram.
Stir together for a few seconds, then remove from the heat and set aside.
Beat the eggs in a large bowl.
Add the salt and pepper to taste, stir in milk, spinach and red peppers.
Clean and dry the pan, and return to the burner, set on medium-high.
Heat the remaining tablespoon of vegetable oil in the skillet until the pan is hot.
Pour in the egg mixture.
Tilt the pan to spread the eggs and filling evenly over the surface.
Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while.
Once a while, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula to prevent the bottom from burning.
The bottom should become a golden color. The eggs should be just about set, cook a few minutes more if they’re still a little bit runny.
At the same time, preheat the broiler.
Uncover the pan and put under the broiler, not too close to the heat, for about 2 minutes, watching very carefully to make sure the top doesn’t burn.
Remove from the heat, shake the pan to make sure the frittata doesn't stick, and let cool for about 10 minutes.
Loosen the edges with a wooden or plastic spatula.
Slowly slide from the pan onto a large serving platter.
Cut into wedges or any your favorite shape.
Serve warm with some ketchup if needed.
