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Spinach and Tomato Frittata

Ingredients: 6 large eggs, lightly beaten salt and pepper, to taste 1 to 2 cups fresh spinach 1 medium tomato, diced small Optional additions, mushrooms, onions, black olives, etc. DIRECTIONS: Preheat broiler to high with a rack placed in the middle of the oven. In a medium bowl, lightly beat the eggs with a fork, add salt and pepper to taste, and stir to combine; set aside. Add the spinach to a well seasoned skillet and heat over medium heat on the stove until spinach wilts slightly, about 30 seconds. Evenly sprinkle the tomatoes and any optional produce, add the eggs, and cook over medium heat (covered if possible) without stirring for about 5 minutes, or until edges begin to set. To encourage center to set, place skillet under the broiler for 3 to 5 minutes, or as necessary. Broiling time will vary based on type of skillet, how done the eggs got on the stove, how hot your broiler gets, exact positioning of oven rack, etc. Make sure to keep an extremely watchful eye on eggs so they don’t overcook or burn. When cooking in cast iron there’s carry-over cooking. Pull skillet before you think you need to so eggs don’t become overcooked as they cool in skillet before serving.

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