Rainbow Frittata

Preheat oven to 350 degrees.

Chop up:
1 zucchini
1 red bell pepper
1 orange bell pepper
3 green onions

They call it Rainbow Frittata for a reason!!!

Add a drizzle of EVOO to a large skillet, add veggies and 1 cup of corn and saute on medium-high heat until veggies are tender.

Sprinkle with 1 tbsp of dried basil and mix well.

Add 4 large handfuls of baby spinach and stir until wilted.

In a large bowl whisk 8-10 eggs and pour over veggies.

Cook until eggs are almost set, then place skillet in oven and bake until eggs are fully cooked, 15-20 minutes (depending on the thickness.) 

*** If your skillet has a plastic handle tightly wrap it in tin foil so it doesn't melt :) 

Optional: When frittata is cooked through, add grated cheddar cheese to the top and return to oven until cheese is melted.

Serve with Ezekiel toast, oh and a coffee of course!