Spinach, Mushroom, Broccoli, Red Pepper and Tomato Frittata

By debjones

Ingredients

• 1 package organic baby spinach
• 1 pint organic white mushrooms
• 1 bunch organic broccoli
• 1 organic red pepper
• 1 organic heirloom tomato
• 12 large organic eggs
• 1/4 c. organic lactose free milk
• 1/2c. shredded lactose free cheddar cheese, like cabot or kraft
• 1/2 tsp. organic minced onions
• salt
• pepper
• garlic powder
• olive oil

Preparation

Step 1

1. Chop mushrooms, broccoli, red pepper and tomato. Set aside.
2. Crack 12 eggs into a large bowl. Add milk and seasonings. Whisk until well blended.
3. Preheat large frying pan to medium heat. Add olive oil. Add chopped vegetables.
4. Saute vegetables for 5 to 7 minutes until tender.
5. Lower heat to low. Add egg mixture to sauteed vegetables.
6. Cook eggs on low for 15 minutes.
7. Sprinkle cheese on top. Cover and cook an additional 5 minutes.
8. Remove from stove. Slice like a pie and serve.