Egg Frittata

What can be more fun and delicious then a Egg Frittata with a bunch of fresh vegetables and fragrant spices? It is fun to try a combination of different vegetables to add to the frittata and see what happens....In this recipe, you will find red peppers, cilantro, fresh spinach and a scoop of White Jasmine Tandoori Masala, topped with my favorite Cumin Gouda!

Egg Frittata: 

6 free range eggs
2 cups fresh spinach, chopped
1 cup red pepper, chopped
1/2 cup fresh cilantro, chopped
1/2 teaspoon dried chili flakes
1/4 teaspoon kosher salt
1 teaspoon White Jasmine Tandoori Masala
1 cup White Jasmine Cumin Gouda, coarsely shredded
cooking spray

Heat the oven at 375 degrees. In a bowl, add the eggs and beat them for a couple of minutes, add the spices and salt. Mix well. Add all the vegetables and continue to mix everything. Spray a 9x9 cake pan or 4 individual personal baking dishes with the cooking oil. Pour the egg mixture into the container/s and place it in the oven. Bake for 10 minutes, sprinkle the cheese and cook for another 5 minutes until the cheese is melted and the frittata is firm. Serve warm or cold.  

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