Can you believe it’s almost May! Easter is about to fly past us all and the hot summer months will soon be here. Even though I work from home summer is just not like it used to be when we were all in high school or college. Come September I am still pale as can be as I tried all summer long to find time outdoors. I’m hoping that since we are away from the humidity now, I can stand to be outside for more than 30 minutes.
My GOAL is to turn one shade darker in the upcoming months. Luckily I have some pretty awesome conferences coming up that are sending me off to sunny California and Miami. Bring on the sun.
I wanted to share an easy chicken and vegetable frittata with you this morning for all the company you may have starting this weekend well into the summer months. Heck you can even serve this bad boy at lunch or dinner because breakfast is good at any time during the day.
What are you cooking up this weekend for breakfast?
ENJOY ~ Meagan
Chicken and vegetable frittata
Yield: 6-8 slices
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
6 large eggs
1/3 cup milk
1 cup shredded cheddar cheese
1 cup baby spinach
1 cup sliced mushrooms
2 cups shredded cooked chicken (I used a rotisserie chicken)
1/2 cup diced red bell pepper
salt and pepper
Preheat oven to 350 degrees.
Whisk the eggs in a large bowl. Stir in the milk and cheddar cheese. Mix until well combined. Then stir in spinach and mushrooms.
Grease or spray a pie pan. Lay the chicken on the bottom of the pan. Then top it with the bell pepper followed by the egg and cheese mixture. Sprinkle the top with salt and pepper.
Place in the oven to bake for 35-40 minutes or until knife inserted comes out clean.