I love cooking a frittata for breakfast because
this recipe allows you time to shine first thing
in the morning. This recipe can be altered to use
different ingredients you may have on hand.
Basically, the first stage I saute 1-3 ingredients
in about 1-2 tablespoons of oil. I undercook the
spinach just a little because it will cook another
20 minutes.
Here are a few basic rules to follow. Have your
ingredients chopped, shredded or diced and ready
to go. Beat eggs thoroughly. Add milk and salt and
pepper to taste. Set aside. Heat your skillet for
1 minute on medium heat. Add 1 tbsp. of oil and
heat one more minute. Add spinach and saute for
one minute. Slowly pour in egg mixture, top with
your favorite cheese and reduce heat to low. Cover
and cook for 20 minutes. DO NOT LIFT THE LID.
While eggs are cooking you can put on the coffee,
set the table, toast bread, pour juice in glasses,
make hash browns, sausage or bacon. The beauty of
this recipe is you don't have to stand over the
stove to scramble eggs. Plus 4 eggs can actually
feed 4 people. This frittata comes out about 1.5
inches thick in a 9 inch skillet. This also makes
a quick supper if you are too tired to cook.
I like to serve with avocado or tomato slices on
top. If I add tomatoes to the egg mixture, I seed
and dice them so your eggs are not too juicy. If
you use juicy ingredients then I cut back the milk
by 1/4 a cup. For every egg you use, add 1/4 cup
of milk.
Serving
Suggestions
Fresh fruit and toast
Originally Submitted
7/16/2012
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