Veggie Frittata

Mother's Day is just around the corner, and I think one of the sweetest things my husband and kids do every year is bring me breakfast in bed. There's something incredibly heartwarming about hearing their hushed voices calling back and forth to one another amidst the clanking of pots and pans while preparing my special creation. While I'm a die-hard avocado toast and egg gal, I thought it'd be fun to share my Veggie Frittata recipe for those hosting a Mother's Day brunch. It's delicious, fool-proof and so easy to make for a larger group.

Another thing I love about this recipe is its adaptability; you can use any combination of veggies on-hand and it will yield a delicious end-result. On that note, this is a veggie-forward frittata; if you prefer one that is heavier on the egg, simply cut back on the amount of veggies called for in the recipe below. Enjoy! -KM

INGREDIENTS

• 6 eggs
• 1/4 cup milk
• 1/2 teaspoon sea salt
• 1/4 teaspoon garlic powder
• Freshly ground black pepper
• 1/2 cup mushrooms, chopped
• 1/2 red bell pepper, diced
• 1/2 onion, diced
• Large handful of fresh spinach, chopped
• 1 bag of *frozen* sweet potatoes, pre-cooked
• 2 tablespoons salted butter
• Olive oil
• 1/2 cup cheddar cheese
• 1/4 cup feta cheese

INSTRUCTIONS

• Preheat oven to 350 degrees F.
• In a bowl, whisk together the eggs, milk, salt, garlic and black pepper. Set aside.
• Prep all veggies and set aside.
• Add 1 tablespoon of the butter and a glug of olive oil to an *oven-safe* 10" skillet. Add the mushrooms, pepper and onion with a sprinkle of salt and pepper. Sauté over medium heat until softened. 
• Next, add the spinach and pre-cooked sweet potatoes. Gently stir to combine and cook until the spinach is just wilted. 
• With the remaining tablespoon of butter, grease the inside rim of the pan. Then, pour the egg mixture over the veggies, coating them evenly. Give the pan a little shake to disperse the egg. 
• Top with the cheddar and feta cheese and place back on the stove over medium heat. 
• Cook 2-3 minutes. The egg will begin to set and the edges will begin to firm up. 
• Transfer pan into the oven and bake 15-18 minutes or until center is set. Do not overcook! 
• Remove from oven and allow to sit a few minutes before slicing. 
• Serve as is or with a dollop of Greek yogurt, salsa and sliced avocado.