Pesto Veggie Frittata

• 2 Tablespoons Red Pepper, Chopped
• 2 Tablespoons Yellow Pepper, Chopped
• 2 Tablespoons Green Onion, Chopped
• 2 cups Fresh Spinach Leaves
• 4 whole Eggs
• 2 Tablespoons Milk
• 2 Tablespoons Shredded Monterey Jack Cheese
• 3 Tablespoons Pesto
• 1 dash Salt And Pepper

1. Saute peppers and onion in a 6 1/2 skillet with the 1 T. olive oil.
2. When softened, add the spinach, sauteing about 3 more minutes.
3. Turn heat down to medium-low. Mix 4 eggs in bowl with 2 T. milk.
4. Pour into skillet with peppers, onion/spinach mixture.
5. Let eggs cook about 1/2 way through (about 5 minutes).
6. Sprinkle with cheese and dollop pesto over top. Salt and pepper to taste.
7. Transfer to a 400u0b0 oven on top rack for an additional 3-5 minutes. Cut into wedges and serve.

red pepper, yellow pepper, green onion, fresh spinach leaves, eggs, milk, shredded monterey jack cheese, pesto, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/pesto-veggie-frittata/ (may not work)