Eat the Rainbow: Veggie-Packed Frittata
Rainbow Veggie Frittata
Ingredients
1 Tbs. olive oil
1 medium sweet red bell pepper, seeds and membranes removed, diced
1 small red onion, diced
½ tsp. dried oregano leaves
½ tsp. dried basil leaves
Kosher salt and freshly ground black pepper
2-3 Roma tomatoes, seeds removed, diced
1-2 small zucchini, skin-on, diced
3 cups baby spinach, chopped
8 large eggs, beaten
2-3 green onions, green parts only, chopped
¼ cup Feta crumbles
Instructions
Preheat the oven to 400 degrees F.