Frittata Goodness

This frittata had a bunch of flavor and helped me eat up some veggies!

Author

Meadow Massey

#meadowsmouth

Prep Time: 00:15

Recipe Time: 00:20

Temperature : 200F / 93.3C

Ingredients

• 1/2 Red bell pepper diced
• 2 cups Spinach,kale,chard mix chopped
• 1/2 cup mushroom
• 5 slices Canadian bacon diced
• 2 Green onion chopped
• 1/2 cup Cream cheese cubed
• 8 whole Eggs plus splash of water whisked
• Salt and pepper to taste
• 1tbs Butter
• 1 tbs Evoo
• 1/2 cup milk

Directions

1. Sauté bell pepper and mushroom in evoo for 2 minutes or until softened. Add in greens and wilt for 2 minutes. Add Canadian bacon and cook for 1/2 minutes. Dash of s&p. Turn off heat and add in cubed cream cheese. Mix until misty melted. Set aside. Mix eggs, dash water until nicely combined then add milk and mix some more. Add S&P to taste. Be sure to use a heavy whisk and incorporate air. Heat a baking dish in Anova with butter in the bottom just until butter melts. Slowly add a small amount of egg mixture to bottom of pan and whisk so they don’t scramble add your veggie mixture and then the rest of the egg mixture. Cook for 10 minutes or until sides start to firm but center is still moist. Add green onion at this point. You can just put them in the veggie mixture but I prefer the bite when added later.
2. Cook until all sides are lifting off of the pan and the center is firm. They can also be made in a muffin tin for individual frittatas. Make sure you add a small amount of butter to each tin.

Finishing Steps

1. I am still learning how to use the Anova but this recipe turned out amazing. I set the temp to 275 and used 20% steam.