Vegetable Herb Frittata

Serves 8

5 eggs
3 ounces spinach, very finely sliced
3 ounces carrots, grated
1 red bell pepper, diced small
3 ounces chives, sliced thin
1 tablespoon basil, finely chopped
1 tablespoon dill, finely chopped
4 tablespoons flour
salt and pepper, to taste
6 ounces gouda cheese, grated
1 tablespoon cilantro, finely chopped

Separate the egg whites and yolks. In a bowl , combine the yolks, vegetables,
chives, basil, dill, and flour. Mix. Whisk the egg whites in a separate bowl until
stiff peaks form. Fold in half of the egg whites gently, and then the other
half. Grease a baking ring or 9" spring form pan and pour the mixture in. Scatter
the cheese over the top. Bake at 350 F for 35-40 minutes, until cooked through.
Let cool and serve.
PRESENTATION NOTES: Use your leftover cilantro and/or basil leaves coupled with
your choice of seasonal fresh fruit to compliment each slice of frittata.

Jenn B aka Mom2Sam and Tiny
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