Mix up your morning routine with a delicious frittata; eggs boost protein and veggies become tender and delicious. Get creative with your frittata combos – try spicy jalapenos and cheddar or ham and Swiss. This frittata easily feeds a family of four.
Yield:
Serves 6 (serving size: 1 wedge)
Recipe from
More from Oxmoor House
Recipe Time
Hands-on:
8 Minutes
Total:
32 Minutes
Nutritional Information
Calories
185
Caloriesfromfat
0.0 %
Fat
12.2 g
Satfat
4.8 g
Monofat
3.9 g
Polyfat
2 g
Protein
13 g
Carbohydrate
6.6 g
Fiber
1.4 g
Cholesterol
295 mg
Iron
1.9 mg
Sodium
246 mg
Calcium
168 mg
Ingredients
2 teaspoons
canola oil
2 cups
vertically sliced onion
4 cups
baby spinach leaves
8
large eggs, lightly beaten
1/4 teaspoon
salt
1/4 teaspoon
freshly ground black pepper
3 ounces
shredded Swiss cheese (about 3/4 cup)
Preparation
1. Preheat oven to 400°.
2. Heat a 10-inch ovenproof skillet over medium heat. Add oil; swirl to coat. Add onion; sauté 10 minutes or until tender. Add spinach; cook 2 minutes, stirring just until spinach wilts.
3. Combine eggs, salt, and pepper. Pour egg mixture over vegetables in pan; cook until edges begin to set, about 2 minutes. Gently lift edge of egg mixture, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set. Sprinkle with cheese.
4. Bake at 400° for 8 minutes or until center is set. Transfer frittata to a serving platter immediately; cut into 6 wedges.
Note:
Cooking Light Real Family Food
September 2012
Ratings and Reviews ()