Cheddar and Veggie Frittata

Prep time: 20 minutes

Cook time: about 20 minutes

3 tablespoons butter

2/3 cup chopped onion

2 cups coarsely chopped and lightly packed fresh spinach

1/3 cup 14-inch diced zucchini

1/2 cup diced red bell pepper

1/3 cup cream, 1/2 & 1/2 or milk

1 teaspoon garlic salt

1/2 teaspoon dried basil

8 Happy Egg Company Eggs

3/4 cup shredded sharp Cheddar cheese*

2 tablespoons grated Parmesan cheese

2 tablespoons thinly sliced fresh basil, plus extra for garnish

Melt butter in a large nonstick skillet over medium heat. Add onion and cook for 5 minutes. Add

spinach and cook until all excess liquid has cooked off. Add zucchini, bell and pepper and

cook for a few minutes more. Beat cream, garlic salt and eggs well in a medium bowl. Stir

Cheddar and basil.  Pour over vegetables in skillet and cook for about 2 minutes, pushing the

eggs from the edges  into the center. When eggs are about half cooked, sprinkle with

Parmesan cheese. Cover and cook over low heat for 4 to 5 minutes or until golden brown on

Cooked through Insert the tip of a small sharp knife in the center to make sure eggs are cooked

through. Makes 6 to 8 servings.

*Replace some of the Cheddar with smoked Cheddar, gouda or another flavorful firm cheese.