Spinach Potato Veggie Frittata

Ingredients

• 8 Eggs (large )
• 1/2 cup Milk
• 1/2 cup Cream
• 1/4 cup Mozzarella (shredded)
• 1 teaspoon Salt
• 3/4 teaspoon Pepper
• 2 tablespoon Olive Oil
• 1/2 cup Onions (chopped)
• 2 Garlic cloves (thinly sliced)
• 1/2 cup Broccoli florets
• 1/2 cup Red Bell Peppers (chopped )
• 1/2 cup Zucchini (diced )
• 2 Potatoes (cooked, peeled and diced)
• 1/2 cup Spring Onions (chopped )
• 2 cups Baby Spinach leaves
• 1/2 cup Mozzarella (grated )
• 1/2 cup Feta cheese (crumbled )
• 1/4 cup Parmesan (shredded )

Instructions

1. 1

   Preheat the oven to 200 degrees celsius. Place the wire rack in the center of the oven.

2. 2

   Break eggs in a medium bowl, add milk, cream, mozzarella, salt and pepper and whisk together till the eggs are just broken.

3. 3

   Warm oil in a 10" skillet (preferably cast iron or an oven proof skillet). Saute onions, garlic, broccoli, bell peppers and zucchini for 5-7 minutes, till softened. Add the potatoes, spring onions and spinach and give it a stir. Cover and cook for a couple of minutes till the greens are wilted.

4. 4

   Distribute the vegetables evenly to cover the bottom of the skillet, add a layer of grated mozzarella and pour the egg mixture into the skillet over the vegetables and cook on a slow flame for a couple of minutes until the eggs are just beginning to set around the edges.

5. 5

   Sprinkle crumbled feta and parmesan over the egg mixture and place the skillet in the oven till the eggs are set, about 20-22 minutes (start checking around the 15 minutes mark - you can insert a fork in the middle to see if the eggs are cooked). Once set, switch the oven setting to grill (or broil) and grill the top till golden, about 2 minutes.

6. 6

   Remove from the oven and let the frittata sit for 3-4 minutes before slicing. Serve the frittata with a salad on the side.