Provide guests with small plates and forks to partake in this colorful appetizer frittata. To turn it into a main dish, serve 2 wedges.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 10-inch ovenproof skillet heat oil over medium heat; add leek and garlic and cook about 2 minutes or until tender, stirring frequently. Add spinach; cook and stir about 1 minute more or until spinach is limp. Remove from heat. Stir in pepper strips, 1/2 cup of the Asiago cheese, the thyme, salt, and black pepper. Add eggs, stirring to mix well.

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  • Bake in a 350 degree F. oven for 13 to 15 minutes or until a knife inserted near the center comes out clean. Loosen edge and bottom of the frittata, if necessary, with a knife or spatula. Transfer frittata to a serving plate. Sprinkle remaining Asiago cheese over the top of the frittata. Cut into wedges. Makes 12 appetizer servings.

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To roast sweet pepper, quarter the pepper and remove the stem, seeds, and membranes. Place, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree F. oven for 20 to 25 minutes or until skin is blistered and dark. Remove from baking sheet; immediately place in a clean paper bag. Close bag and let stand for 30 minutes to steam. Remove skin from peppers, using a knife to pull skin off in strips. Discard skin.

Nutrition Facts

101 calories; 8 g total fat; 3 g saturated fat; 114 mg cholesterol; 170 mg sodium. 2 g carbohydrates; 1 g fiber; 6 g protein; 185 RE vitamin a; 21 mg vitamin c; 61 mg calcium; 1 mg iron;

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