Recipe of The Week: Vegetable Frittata | National Egg Day

June 3 is National Egg Day, a chance to recognize one of the most versatile and nutritious foods found in kitchens across the country.

A map highlighting egg production across the United States shows just how important the industry is nationwide.

While Midwestern states such as Iowa, Ohio, and Indiana lead the nation in production, North Carolina ranks among the country’s top egg-producing states, with a thriving poultry industry that contributes significantly to the state’s agricultural economy.

To celebrate National Egg Day, The Outer Banks Life presents a protein-packed Recipe of The Week that’s perfect for breakfast, brunch, lunch, or even a light dinner: vegetable frittata.

Ingredients

• 8 large eggs
• 1/4 cup milk
• 1 cup shredded cheddar cheese
• 1 cup baby spinach
• 1/2 bell pepper, diced
• 1/4 cup onion, diced
• 1 tablespoon olive oil
• Salt and pepper, to taste

Directions

1. Preheat the oven to 375 degrees.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Add the onion and bell pepper and cook for 3 to 4 minutes until softened.
5. Stir in the spinach and cook until wilted.
6. Pour the egg mixture into the skillet and sprinkle the cheese evenly over the top.
7. Cook for 2 to 3 minutes until the edges begin to set.
8. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the center is fully set.
9. Allow the frittata to cool for a few minutes before slicing and serving.

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