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.
Oxmoor House SEPTEMBER 2012
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.
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