Tuscan Veggie and Cheese Frittata
Tuscan Veggie and Cheese Frittata with sun-dried tomatoes, Parmesan, and crispy veggie puffs. This nutrient-rich frittata is perfect for make-ahead weekday breakfasts or weekend entertaining.
Servings: 8 servings
Ingredients
- 1 9-oz. box Dr. Praeger's Puffs (Four Potato, Kale, or Carrot Puffs)
- 12 eggs
- 1/2 cup plain whole-milk Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1 Tbsp. fresh thyme leaves
- 1 tsp. kosher salt divided
- 1/2 tsp. black pepper
- 4 cups packed fresh spinach
- 2 Tbsp. extra-virgin olive oil
- 1 red bell pepper thinly sliced
- 1 large shallot finely chopped
- 1/3 cup sliced sun-dried tomatoes packed in oil drained
- 3 garlic cloves minced
- 1 cup freshly grated white cheddar cheese
Instructions
- Preheat oven to 450°F. Place Puffs in a single layer in 10-inch oven-safe skillet (preferably cast iron). Bake for 10 minutes, tossing once halfway through.
- Meanwhile, whisk together eggs, yogurt, Parmesan, thyme, 1/2 tsp. of the salt, and black pepper. Stir in spinach, and set aside.
- Transfer Veggie Puffs to a plate and reduce oven temperature to 400°F. Heat oil in the same skillet over medium heat. Add bell pepper and shallot and cook until softened, about 3 minutes. Add sun-dried tomatoes, garlic, and remaining 1/2 tsp. salt. Cook 1 to 2 more minutes, until garlic is aromatic.
- Pour egg mixture into skillet over vegetables. Scatter cheddar cheese over egg mixture, and top with Veggie Puffs. Transfer skillet back to the oven and bake until eggs are just set, about 20 minutes. Heat the broiler to HIGH. Broil until the top of the frittata is golden-brown in spots, about 2 minutes. Let rest in pan for 5 minutes before slicing into 8 pieces.
Notes
Leftovers can be stored in a covered container in the refrigerator for up to 5 days.