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An Organic Mama Veggie Frittata in a skittle on top of a kitchen towel.
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Organic Mama Veggie Frittata

A little love goes a long way in this delicious frittata recipe. Break out the farm-fresh eggs and those organic veggies, and have yourself a true breakfast of champions.

20 MIN PREP
35 MIN COOK
55 MIN TOTAL
12 servings
Ingredients
1 tsp Organic Valley Butter
Red Onion
1 medium-sized Red Onion, chopped
Red Onion
1 large red bell pepper, chopped
A small bunch of spinach.
2 cups spinach leaves, torn
A small bunch of spinach.
9 Organic Valley Large Brown Eggs
½ tsp black pepper
One and a half red tomatoes.
1 cup tomatoes, chopped
One and a half red tomatoes.
A small bowl of paprika.
¼ tsp paprika
A small bowl of paprika.
Fresh Bunch of Basil
1 tbsp chopped basil
Fresh Bunch of Basil
½ cup Organic Valley Feta Cheese Crumbles
A small bowl of salt.
½ tsp sea salt
A small bowl of salt.

Directions

Preheat oven to 400° F. Wash and tear spinach, chop and shred all other veggies. Whisk eggs, sea salt, pepper and paprika in a medium bowl to blend.
Grease the inside of a 9-in baking pan with butter. Add prepared vegetables and egg mixture. Stir gently to combine.
Sprinkle with tomatoes, fresh basil and feta crumbles.
Bake at 400° for 35 minutes or until fluffy, golden and set in the middle.
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