Recipe: frittata with spinach, mushrooms, tomato, onion and bell pepper

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Frittata is an Italian dish consisting mainly of egg and cheese. It is a cross between a well-stocked omelette and a quiche, but does not have the large amount of carbohydrates from the crust of a quiche. You can make the frittata in a frying pan with lid or cook in the oven. The great thing about a frittata is that you can make different taste variations and is also very suitable for making the leftovers of vegetables that you have left in the fridge. Also, you can store leftover frittata for lunch for the next day or freeze. This dish is therefore very friendly for the wallet and for the slim line (low-carbohydrate).

Ingredients:

• 1 tablespoon of olive oil
  
• 6 medium eggs
  
• 2 tablespoons of milk of your choice
  
• 2 ripe tomatoes
  
• 250 grams (chestnut) mushrooms
  
• 1 white onion
  
• 1 red pepper
  
• 200 grams of fresh spinach
  
• 100 grams of parmesan cheese
  
• 1 to 2 tablespoons finely chopped (fresh) rosemary or oregano
  
• oil, butter or baking spray of your choice (to grease)