Categories: Egg dishes

Ingredients

• 2 Tbsp. olive oil
• 1 garlic clove, minced
• 1/2 (6 oz.) pkg. fresh baby spinach
• 1 (10 oz.) can mild diced tomatoes and green chiles, drained
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 12 large eggs, beaten
• 1/2 cup crumbled garlic-and-herb feta cheese

Directions

1. Preheat oven to 350 degrees. Heat oil in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat.
2. Add garlic, and saute 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.
3. Add tomatoes and green chiles, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.
4. Bake at 350 degrees for 12 to 15 minutes or until set and lightly browned. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges.

5. Tomato-Sausage Frittata:

6. Brown 1/2 lb. ground pork sausage in a 10-inch (2-inch-deep) ovenproof nonstick skillet

7. over medium-high heat, stirring often. 7 to 8 minutes or until meat crumbles and is no longer pink’ remove from skillet, and drain. Wipe skillet clean. Proceed with recipe as directed, adding sausage with tomatoes and green chiles as in recipe.

8. Bacon-Mushroom Frittata:

9. Prepare recipe as directed in step 1, sautéing 1 cup peeled and chopped eggplant 5 minutes or until tender. Proceed with recipe as directed, stirring 1/2 cup sliced black olives in with the tomatoes.

Email to a friend | Print this recipe | Back