It was New Year’s Eve and I had guests spending the night so I wanted to have something delicious out of the oven for them to serve New Year’s morning! The great thing is that I prepared it the night before so all I had to do was put it in the oven the next morning. Since most of us end up indulging over the holidays, I really wanted to make something light and healthy to start off the day/year right. In comes the Garden Frittata Soufflé! It’s actually quite simple. I used vegetables I already had and then got a few extras I thought would be a good accompaniment. I made this so easy it basically counts as a “dump” recipe. You can even change out the veggies for other ones or whatever you have in the house!

FUN FACT:  Carrots are not the only ones in town that can help your eye health, did you know red bell pepper are also great for good eye health because they are quite rich in vitamin C and antioxidants.
Garden Frittata Soufflé
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Servings Prep Time
8-10 People 10 Minutes
Servings Prep Time
8-10 People 10 Minutes
Garden Frittata Soufflé
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8-10 People 10 Minutes
Servings Prep Time
8-10 People 10 Minutes
Ingredients
Servings: People
Units:
Instructions
  1. Drain diced tomatoes, chop up roasted red pepper and make sure spinach is thawed and drained. While that drains, drizzle some olive oil in a sauté pan and cook chopped onions until translucent.
  2. In a rectangular baking dish, pour EVERYTHING in and whisk vigorously with a fork until a bit frothy. If serving right away, you are good to go. If you are making ahead of time, just make sure to whisk again before putting it in the oven. This ensures it will puff up nice and fluffy. Bake for an hour to an hour and a half until the middle is no longer liquid. Sprinkle with more parmesan on top and let sit for 10 minutes before serving.