My New Favorite Breakfast
Veggie Frittata
Original Recipe:
4 large eggs
2 large egg whites
1 cup baby spinach
2 Tbs. scallions finely chopped
1/4 tsp table salt
1/4 tsp black pepper
cooking spray
1/2 c. shredded cheddar cheese
* Preheat oven to 400°F.
* In a large bowl, beat together eggs and egg whites; stir in spinach, scallion, salt and pepper.
* Coat a 12-inch ovenproof nonstick skillet with cooking spray; heat skillet over medium heat. Pour egg mixture into skillet and cook until partially set, about 5 minutes.
* Sprinkle cheese over eggs. Place skillet in oven and bake until cheese softens and eggs firm up, about 5 minutes. Remove from oven and let stand 1 minute before cutting into 8 wedges. Yields 2 wedges per serving.
For mine, I skipped the spinach and scallions and used what we had in the bin: tomatoes, a little left over yellow bell pepper, baby bella mushrooms, arugula (awesome!) and garlic. I coulda might eaten the whole pan…
I like your blog, I’m looking forward to your next post.
\Dad
Papa said this on May 1, 2010 at 4:52 pm |
OH my, that looks fantastic. I’m going to have to give that a shot. Gorgeous colors.
Tonya said this on February 13, 2011 at 11:37 am |