Serves: 4 to 6 | Prep time: 15 minutes | Cook Time: 20 minutes
Ingredients:
10 large eggs
10oz Beyond Sweet® red grape tomatoes, halved
1 cup sliced mushrooms
1 Spanish onion, diced
1 tbsp green onions, chopped (plus more for garnish)
6oz fresh spinach
1/3 cup half and half cream
½ cup shredded cheddar cheese
Salt and pepper, to taste
Parsley or chives, for garnish
Instructions:
Preheat the oven to 375°F (190°C). Lightly grease a large oven-safe skillet or cast-iron pan.
Sauté the vegetables:
Heat butter in the skillet over medium heat.
Add the diced Spanish onion and mushrooms, cooking for about 3-4 minutes until softened.
Stir in the spinach and cook for another 2 minutes until wilted. Remove from heat.
Whisk the eggs:
In a large bowl, whisk together the eggs, half and half cream, shredded cheddar cheese, salt, and pepper until smooth.
Assemble the frittata:
Pour the egg mixture over the sautéed vegetables in the skillet.
Evenly distribute the Beyond Sweet® red grape tomatoes and chopped green onions over the top.
Bake:
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center is just set.
Garnish and serve:
Remove from the oven and let it rest for 5 minutes.
Garnish with fresh parsley, chives, or extra green onions, then slice and serve warm!
Serving Suggestions:
Enjoy with a fresh side salad, toasted bread, or avocado for a perfect meal!
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