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


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.


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;