Rating: 5 stars
3 Ratings
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  • 5 star values: 3

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.

Amanda Haas
Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

hands-on:
8 mins
total:
32 mins
Yield:
Serves 6 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

  • Bake at 400° for 8 minutes or until center is set. Transfer frittata to a serving platter immediately; cut into 6 wedges.

Source

Cooking Light Real Family Food

Nutrition Facts

185 calories; calories from fat 0%; fat 12.2g; saturated fat 4.8g; mono fat 3.9g; poly fat 2g; protein 13g; carbohydrates 6.6g; fiber 1.4g; cholesterol 295mg; iron 1.9mg; sodium 246mg; calcium 168mg.
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