Tuscan Veggie and Cheese Frittata
Try out this simple and delicious frittata using Dr. Praeger’s Carrot, Four Potato or Kale Puffs. We’re bringing breakfast back.
- 1 (9-oz.) box Dr. Praeger’s Puffs (Four Potato, Kale, or Carrot Puffs)
- 12 eggs
- ½ cup plain whole-milk Greek yogurt
- ½ cup grated Parmesan cheese
- 1 Tbsp. fresh thyme leaves
- 1 tsp. kosher salt, divided
- ½ 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
- ⅓ cup sliced sun-dried tomatoes packed in oil, drained
- 3 garlic cloves, minced
- 1 cup freshly grated white cheddar cheese
- 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, ½ 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 ½ 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.