Hello first-timers, welcome back to another edition of Meatless Monday.  I hope everyone enjoyed Christmas, and is looking forward to a wonderful New Year. There is still time for big savings that is waiting for you in your local Sunday paper.  This Christmas was fun and exciting for me. I had the pleasure of sharing a good Christmas breakfast with my family. I brought a delicious dish that everyone talked about. It was a vegetable frittata.  

WORD OF THE DAY: Frittata

The word frittata is Italian. It is a dish that is made with eggs. It is similar to omelets, or a quiche without the crust. The frittata can be made with several ingredients, such as meat, cheese, vegetables, or pasta. There are no rules to making a frittata. It can be as healthy as you desire.

RECIPE OF THE DAY: Vegetable frittata

EQUIPMENT NEED: Large non stick skillet, Large roasting pan, Large bowl for mixing, Whisk, Knife, Cutting board (remember to place a damp cloth under the board to prevent it from sliding when chopping), Cooking spray

INGREDIENTS: 12 large scrambled eggs, ½ large onion diced, 1/2 each red, yellow, orange, and green peppers diced, ½ Cup of half and half ( I use 2% milk), 1 pound of fresh spinach chopped, 2 Cups of cheese (your choice), ¼ Cup of Parmesan cheese, ½ cup of mozzarella cheese (shredded cheeses), kosher salt and black pepper to taste, 2 tsp. minced garlic(optional), 2 tsp. shallots, 1/3 Cup of Olive Oil, and 1 TBS unsalted butter.

1.     Preheat oven to 425 degrees

2.     Drizzle olive oil and butter in a large skillet. When hot add the vegetables (not spinach) cook until tender, about 5-7 minutes. Next add the spinach for another 5 minutes until spinach is welted. Salt and pepper to taste.  Cool and set aside.

3.     Whisk the eggs in a large bowl, add milk and cheese. Mix well. Spray the baking dish with cooking spray. Next pour eggs mixture and vegetables into the baking dish, make sure everything is mix well.

4.     Bake uncover for 25-35 minutes, until well done. Use the fork method to see if the middle of the frittata is done.

5.     Let the frittata rest for 30 minutes before slicing.

(You can add any vegetables. The more, the better)