Tonight’s dinner was simple, semi-impressive (at least to me), tasty, and something that I like to call a “method meal.”  To me, a method meal is a meal that can be made using the same directions but semi different ingredients creating a completely different taste!


I made my first frittata inspired by yet another Hungry Girl recipe.

Spinach Zucchini Frittata (this would also make a great breakfast!)

Makes 4 Servings


  • 1 tsp garlic
  • 2-3 cups spinach
  • 1 cup red pepper, chopped
  • 1 cup zucchini, chopped
  • 1/2 cup canned corn
  • 4 eggs
  • 1/2 cup reduced fat mozzarella cheese
  • non-stick cooking spray
  • Salt, pepper, and red pepper
Preheat the oven to broil.
In a medium to large mixing bowl break and scramble all 4 eggs.  Add in salt and peppers to taste.
Put a medium sized oven safe skillet over medium high heat on the stove and coat with non-stick cooking spray.  Cook the garlic in the pan for about 1-2 minutes.  Add in the spinach and cook for about 3 minutes or until totally wilted.  Remove from skillet.
Add more non-stick spray and cook the red pepper, corn, and zucchini for about 3 minutes until soft.  Once soft, add the spinach back into the pan.  Spread the vegetables to cover the bottom of the skillet and pour the eggs on top.  Swish the pan back and forth to make sure that the eggs get under the veggies.  Allow to cook for 3 minutes.
Sprinkle the cheese over the top of the egg mixture.  Place the entire skillet in the preheated oven for 3-5 minutes or until the frittata is firm and slightly peeling from the edge.
Cut into four pieces, serve and enjoy!  This frittata tastes great with a little sriracha hot sauce on top 😉
**I think that this could definitely be made into a “Mexican Frittata”…I’ll have to try that out next time!
***Funny story…I thought that I purchased can corn, but I actually purchased hominy instead.  I have always wondered what the difference between hominy and corn is and now I know!  I can’t really describe it other than the hominy seems more starchy and tastes like a corn tortilla…anyways it still tasted great in the recipe, but I think that regular corn will be better.
Tonight is one of my good friend’s birthdays and I haven’t seen her in a while so Brian and I are headed out for a bit to catch up and wish her a happy birthday!
Related Posts

Based on this post, here are a few similar ones you should check out.

Leave a comment

Your email address will not be published. Required fields are marked *

    • This seriously took like zero time to prepare…I would say 15 minutes if all of your veggies and stuff are chopped and measured before hand. Definitely easy!! 🙂

Let’s keep in touch. Subscribe to my list and get all of the best content delivered directly to your inbox.

  • By subscribing, you are confirming your consent in the collection and secure storage of this data, as described in our Privacy Policy.