After a trip to the Farmer’s Market last weekend, I had a bounty of great vegetables. So, it was time for a veggie frittata.

1 red onion, sliced thin

1 orange bell pepper

1/2 pound asparagus

2 cups whole spinach leaves

3 small red new potatoes (cooked)

2 jalapena  peppers

1 anaheim pepper

I sauted everything but the spinach in some olive oil until almost done. Added spinach and cooked for a few more minutes. Then added 8 eggs and 1/3 cup of half and half. Seasoned with salt, pepper, and some fresh rosemary. I cooked it on the stovetop for about 5 minutes and then tossed it in the oven (400 degrees) until the 1/4 cup of cheddar cheese melted and the egg was completely cooked.

What a great meal.