A garden-fresh veggie frittata makes for a perfect no-fuss brunch. This one is loaded with spinach, gruyere, and roasted red peppers.
Ingredients
- 1 La Brea Bakery Three Cheese Semolina Loaf, cut into 1” slices
- 10 eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons fresh oregano, chopped
- ½ cup gruyere cheese, shredded
- 3 tablespoons extra virgin olive oil
- 1 large red bell pepper (cored, seeded and sliced into ¼” strips)
- 1 ½ cups firmly packed baby spinach
Preparation
- In a large bowl, whisk together eggs and lightly season with salt and pepper.
- Fold in oregano and cheese. Set aside.
- Put cast iron skillet on the grill over medium heat.
- Add 2 tablespoons of the olive oil and the bell pepper, stirring occasionally until tender, 8 to 10 minutes.
- Add the spinach, stirring occasionally, until wilted (about 2 minutes).
- Add the egg mixture to the skillet stirring to incorporate with vegetables.
- Cover the grill and let cook for 4 to 6 minutes checking every 2 minutes to ensure the top does not burn (place foil on top of skillet if eggs start to brown too quickly).
- While the frittata is cooking, use the remaining olive oil to brush bread slices and grill the bread. Place one slice on each plate.
- Slide the frittata onto a cutting board and garnish with oregano and cheese, if desired.
- Slice and serve 1 piece on top of each slice of bread.
