Frittata

Ingredients

• 8-12 EGGS

• 1-½ C. MULTI COLORED PEPPERS

• 2 C. FRESH SPINACH

• 6 0Z CHEESE (PREFERABLY GOAT)

• 2 T. OLIVE OIL

• 1 T. FRESH FINELY CHOPPED GARLIC

• ½ C. SHREDDED PARMESAN

• SALT & PEPPER TO TASTE

Instructions

1. Slice peppers into thin strips. 

2. Heat olive oil in pan and add garlic to sauté for 1-2 minutes. 

3. Add peppers to sauté.  

4. Beat eggs together in a bowl. 

5. Turn heat on low and add spinach to pan, pour egg over mixture, sprinkle parmesan throughout. 

6. Top with cheese.

7. Lift sides to help cook. 

8. Place plate over pan and flip frittata onto plate and then put back into pan to cook other side. 

9. Slide frittata onto cutting board and slice into wedges. 

10. Serve with Italian potatoes and some fresh greens and arugula topped with a light lemon dressing.

*Note:  a ½ C. of the Maugeri dressing with juice from ½ lemon is a great dressing for the greens.