Don’t forget to give some love to our awesome sponsor, Divemex, and check them out on Facebook! Here’s a fun fact about this great company.The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first. Pretty impressive, huh?
For today’s recipe, I made something for the very first time ever. Frittata! I know; it’s something so simple and I bet every other food blogger out there has made them a zillion times. But for some reason, I’ve always been intimidated. I am awful at making omelets, so I didn’t think I’d be good at this. But it really is nothing like an omelet so I have no idea what I was afraid of. I don’t like the taste of eggs — never have and never will. So whenever I order any kind of egg dish, it’s always egg whites. It’s healthier anyway! My frittata uses egg whites, spinach, baby bella mushrooms, grape tomatoes…and of course our star ingredients, PEPPERS! Oh, and I topped it with only the most delicious cheese in the world: goat cheese!
Seriously, if there’s goat cheese in a dish, I’m there. I made the frittata in a very small skillet so it would be just the perfect amount for one or two servings, depending on how hungry you are. You can adjust the measurements accordingly. For my first attempt at a frittata, I’m pretty impressed with how it turned out. Go me!
But before I share my recipe with you, check out all of the other bloggers who are partying with me today at the #PepperParty!
Stuffed Bell Peppers with Chicken and Cheddar by Cook the Story
Roasted Red Pepper Hummus by What Jew Wanna Eat
Curried Cashew Pepper Patties {gluten free} by Chocolate & Carrots
Roasted Red Pepper and Onion Dip by Juanita’s Cocina
Sweet Pepper-Masa Cake by Culinary Adventures with Camilla
Breakfast Casserole by Mother Thyme
Onions and Peppers Naan Pizzas by poet in the pantry
Steak Fajitas with Drunken Peppers by Cravings of a Lunatic
Chile-Red Pepper & Ginger Soy Beef Lettuce Cups by White Lights on Wednesday
Moroccan Style Stuffed Peppers by Frugal Antics of a Harried Homemaker
Souffleed Green Peppers by Jane’s Adventures in Dinner
Cheesy Polenta Stuffed Peppers by Cooking In Stilettos
Homemade Sofrito by Food Snob 2.0
Roasted Red Pepper Cheesy Corn Cakes from It’s Yummi!
Spinach, Pepper, Mushroom and Tomato Frittata by Take A Bite Out of Boca
Roasted Red Pepper Bisque by Quarter Life (Crisis) Cuisine
Mini Asian Vegetable Pizzas by Mom’s Test Kitchen
Blue Cheese Pepper Poppers by {i love} my disorganized life
Goat Cheese with Bell Pepper Spread by The Redhead Baker
Sweet and Sour Chicken and Bell Peppers by Daily Dish Recipes
Now onto my Spinach, Peppers, Mushroom and Tomato Frittata!
Spinach, Peppers, Mushroom and Tomato Frittata
Adapted from Fresh Mushroom’s Egg White Frittato with Tomatoes, Spinach, Mushrooms and Goat Cheese
1 tsp olive oil
1 cup fresh spinach leaves, torn into small pieces
¼ cup grape tomatoes, halves
¼ cup sliced baby bella mushrooms
¼ cup red, yellow and orange peppers, small diced
3 large egg whites
salt, pepper, garlic powder
2 oz. goat cheese
Heat oil in a small skillet over medium-high heat. Add the mushrooms and peppers and sauté until they start to brown. Add tomatoes and sauté until soft. Add spinach. Stir until the spinach is wilted. Season with salt and pepper.
Whisk the egg whites with salt, pepper and garlic powder. Pour over the vegetables in the skillet and stir until combined. Reduce to medium-low heat. Let cook for about 5 minutes, until the eggs set. Do not stir during this time.
Crumble and scatter the goat cheese on top. Broil in the oven for 2-3 minutes or until the cheese is melted.
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