Goat Cheese, Roasted Pepper and Baby Spinach Frittata


This recipe caught my eye in the Early Summer 2008 edition of Food and Drink Magazine (free from the LCBO in Ontario).

This Frittata cooks up in minutes and can be served warm or at room temperature. The article also suggests trying leftovers between sliced foccacia. This would make a great addition to any brunch table, as well as making a quick dinner anytime.

Early Summer 2008 LCBO Food & Drink Magazine | Photo

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