Vegetable Frittata

A frittata is a great way to use up veggies before they get lost in the crisper. One time I made this out of some red bell pepper, zucchini, chopped sun dried tomatoes, black olives, and feta cheese. It was fabulous! Also, cooking in a cast iron skillet adds iron to your diet—how about that?! The pricey item in this recipe is the cheese, but you can make it fit into your budget by purchasing large blocks at wholesale stores and dividing it up into smaller chunks to store in your freezer. You can even add some veggie bacon or sausage to spice it up!

1 small onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1 red pepper, chopped
2 Tbsp vegetable oil
1 bunch spinach, chopped
12 eggs
1/4 cup tomato juice
1/2 cup grated cheddar cheese

Heat broiler. In a cast-iron or ovenproof skillet. Cook first four ingredients in vegetable oil over medium-high heat. Cook for about three minutes or until tender. Add spinach. Cover and cook for five minutes or until wilted. Meanwhile, in a bowl beat the eggs and mix in tomato juice and cheese. Pour into the skillet. Reduce heat to low; cover and cook for about ten minutes or until eggs are almost set. Broil for three minutes or until cooked through.

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