Today I’m taking you in the for a spring time picnic recipe! It’s time to get outside and enjoy the sunshine and why not go prepared with some food on hand for a day time picnic with your family or some friends. Try my recipe for a Pepper Jack Cheese and Market Vegetable Frittata. This quick recipe is simple and easy to make. All you’ll need is just a few basic ingredients you might already have in your refrigerator like eggs, vegetables, and cheese. After you bake the frittata, let it sit out to come to room temperature before you cut it into slices or squares. Once it is cool pack it into a container for the picnic. To make it even more delicious, bring along a few avocados and serve the frittata topped with a few slices of avocado along with some salsa and a dollop of sour cream.

Pepper Jack Cheese and Market Vegetable Frittata   12 eggs Salt and freshly ground black pepper 3 tablespoons olive oil 2 cups yellow onion, diced small  2 ½ cups chopped zucchini 2 ½ cup chopped yellow squash 2 red bell peppers, diced small 2 cups broccoli, diced small 2 cups spinach 1 ½ cup shredded pepper jack cheese

Preheat the oven to 350° degrees. In a medium mixing bowl, beat the eggs and generously season with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, peppers, and broccoli and cook until the vegetables are very soft, about 8-10 minutes. Add salt and pepper, to taste, and toss in the spinach and continue to cook just until the spinach is wilted, about 2-3 minutes.  Grease a 12-cup muffin tin and fill each cup halfway with the vegetable mixture. Pour in the beaten egg, filling each cup to the top. Sprinkle each individual frittata with some shredded cheese and place in the oven to cook. Bake in the oven until it is set in the center, about 25 to 30 minutes. Remove from the oven and pack into a container for the picnic!