Vegetable Frittata

I use downtime in lab to get caught up on news. Generally I spend about an hour or two browsing The New York Times most days a week. I'm in love. Lately when I've been scanning the Health section, the dinner recipes catch my eye and I end up reproducing the meal for dinner. This week: Spinach and Red Pepper Frittata.

Done.

Super tasty and full of protein and veggies, this is a great meal to make ahead of time and keep leftovers around for lunch during the week. I modified the recipe a bit to make it work for my tastes and my smaller servings needs.

The goods:

-4 eggs

-1/2 cup rice (or other) milk

-Handfuls of spinach

-1 red pepper

-1/2 medium onion

-Handfuls of mushrooms

-1/2 cup chopped broccoli

-Garlic

-Feta cheese

Optional: TJ's Newton's Folly cider, to drink while cooking

Start by steaming the veggies in a pan on med/high heat.

Add beaten eggs and rice milk.

Reduce heat to low/med heat. Cover with lid (this cooks the top!)

Let it cook for about 5-7 minutes, or until mostly solidified. Open the lid and sprinkle feta cheese on top. Replace lid and cook for another 2-4 minutes, until solid.

The result is an eggy, vegetable delight. Because it's so filling, it gives me enough slices to have over salad or in a wrap for lunch during the week.

20 minutes start-to-finish, with leftovers and using only one pan-- I'm seeing a lot of frittatas in my future.