7 large eggs
2 green onions, finely sliced
1 cup cherry tomatoes, halved
1 small red bell pepper, cored and chopped
1 cup mushrooms, if you (or the kids) like mushrooms, chopped
2 tbsp olive oil
Approximately 2 cups spinach (or a few handfuls-measure with your heart) chopped
- Preheat the oven to 450 degrees, and place a rimmed sheet pan in to heat.
- In a mixing bowl, toss the tomatoes, bell peppers, green onion, and mushrooms with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (2 to 3 tablespoons) and toss to make sure all the vegetables are well-coated.
- Remove pan carefully, pour and spread vegetables evenly and return to oven. Cook vegetables for 10-15 minutes or until cooked and lightly charred.
- Remove vegetables and turn oven heat to 400 degrees.
- In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables and the spinach.
- Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm over medium-high heat until shimmering. Pour the egg and vegetable mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
- Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
Serve with a garnish of fresh parsley.