I don’t know if it’s because yesterday was National Egg Day (I’m always late on these things—but maybe my subconscious wasn’t), but I’ve been seriously craving eggs since the weekend.

What I really wanted was a drippy, yolky egg, but a frittata for dinner was the next best thing.

Made from whatever vegetables and herbs we had in the refrigerator/garden, this delicious weeknight dinner came together in no time.

Spinach, Pepper, and Onion Frittata

serves 4

Ingredients

• 6 eggs
• 3 cups spinach, loosely packed
• ¼ cup diced green or red bell pepper
• ¼ cup diced onion
• ½ cup grated cheese (any kind will do)
• 3 Tbsp chopped parsley
• 2 Tbsp milk
• 1 clove minced garlic
• Salt, cayenne/black pepper, to taste

Directions

1. Preheat oven to 375°.
2. In a bowl, whisk together eggs, seasonings, herbs, and milk; set aside.
3. Add olive oil to an oven-safe sauté pan, and sauté peppers, onion, garlic, and spinach until moisture has evaporated and vegetables are translucent (add the spinach last).
4. Pour egg mixture into the pan and add the cheese; cook over heat approximately 2 minutes.
5. Place the pan in the oven, cooking for 10-12 minutes (until mixture is firm).
6. Garnish with additional parsley before serving.

With sliced banana/Granny Smith apple and toast on the side, this was a perfectly simple and protein-filled weeknight meal.