Saturday, March 21, 2009

Spinach-Tomato Frittata

On weekends, I love a good savory brunch. And getting some spinach, olive oil, onions and tomatoes is a bonus!

Not only is this dish easily halved and doubled, but you can do all sorts of variations based on what you have on hand or prefer. If cholesterol is an issue, use an egg substitute. There seems to be some debate on whether or not Omega-3 enriched eggs are all that they promise. I've been buying them myself, but am on the fence if I'm wasting money.

Serves 2

2 eggs
2 T of milk
1 T of olive oil
1/8 cup chopped red onion,
1/4 cup chopped mushrooms
1/4 cup chopped frozen spinach, thawed (or 1/2 cup raw chopped)
1/4 cup chopped cherry tomatoes (can substitute any kind or use canned)
salt and pepper to taste
1/2 t of dried oregano (or 1 T of fresh)
1/2 t of dried basil (or 1 T of fresh)
1/4 cup plus 1 T crumbled feta cheese

Whisk eggs and milk in a small bowl, set aside. Turn on broiler.

In an oven-safe skillet, cook onions in olive oil for two minutes then add mushrooms, spinach and tomatoes and cook for 2 more minutes. Add the eggs and seasonings, stirring constantly.

While eggs are still slightly wet, mix in the feta cheese, pushing the mixture to center of pan with spatula so that it is about an inch or so in height.

Sprinkle the remaining feta cheese and put pan under the broiler. Broil just until the eggs are no longer wet and cheese is slightly brown. Takes about 2-3 minutes, tops. Cut in half and serve.

Note if you don't have an oven safe skillet... spray a small baking dish or cookie sheet with non-stick cooking spray and transfer the egg mixture to it, then add the rest of the cheese. And many times, I skip the entire broiling process and just finishing cooking the eggs in the pan.

Great side: Cranberry-Walnut-Oat Bran Muffins

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