SALSA & SPINACH FRITTATA
Steps:
- Strain salsa through a fine mesh sieve, discard liquid. Melt unsalted butter in an 8-inch cast-iron skillet over hight. Add strained salsa and baby spinach; cook until spinach is wilted, 2 minutes. Add whisked eggs, seasoned with salt. Cook, stirring, until almost set, 2 minutes. Bake at 350 until set, about 12 minutes.
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shahzaib nawab
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. It's a great way to use up leftover salsa and spinach.
Teedee Dorjee
[email protected]I love this frittata! It's so versatile and easy to make. I often add different vegetables, cheeses, or meats to change up the flavor.
ahmed jisan
[email protected]This frittata is a great make-ahead breakfast or brunch. I just make it the night before and then reheat it in the morning.
Faizy Sarwat
[email protected]I've made this frittata several times and it's always a hit. It's so easy to make and it's a great way to get a healthy breakfast or brunch.
Oliver Wydra
[email protected]This frittata is a great way to use up leftover rice. I just add some cooked rice to the egg mixture and it turns out perfectly.
Breyanta Bourgeois
[email protected]I made this frittata for a potluck brunch and it was a huge hit. Everyone loved the unique flavor combination and how moist it was.
Arslan Zameer
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids love the salsa and spinach, and they never even notice that they're eating eggs.
Ramadan Shaker
[email protected]I'm always looking for new ways to use up leftover salsa, and this frittata is a great option. It's easy to make and always comes out delicious.
Maimal Khan
[email protected]This recipe is a great starting point, but I made a few changes to suit my own taste. I used a tomatillo salsa, added some diced green chiles, and topped it with crumbled cotija cheese. It was delicious!
Ambrose Keroos
[email protected]I followed the recipe exactly, but my frittata didn't turn out as well as I had hoped. It was a bit overcooked and the eggs were rubbery.
Jody Freeman
[email protected]This frittata was just okay. I found it to be a bit dry and bland. I think I would have liked it better if I had used a spicier salsa.
Thomas Howk
[email protected]I'm not a huge fan of eggs, but this frittata was surprisingly good. The salsa and spinach really helped to mask the eggy flavor.
Maja Wojcieszak
[email protected]This frittata is a great way to use up leftover salsa and spinach. It's also a really easy and quick meal to make on a busy weeknight.
Sergiy Kharzhevskyy
[email protected]I made this frittata for brunch and it was a hit! Everyone loved the flavor combination and how moist it was. I'll definitely be making this again.
derick vanherwyn
[email protected]Yum!
Oumar Rajabalee
[email protected]This is my new favorite frittata recipe! It's so easy to make and always comes out perfectly. I love that I can use whatever salsa I have on hand, and the spinach adds a nice pop of color and nutrition.
chahmad jutt
[email protected]I'm not usually a fan of frittatas, but this one changed my mind. The salsa and spinach added so much flavor and moisture, and the eggs were cooked perfectly. I'll definitely be making this again!
mikiyas Ashenafi
[email protected]This frittata was an absolute delight! The combination of salsa and spinach was incredibly flavorful, and the eggs were cooked to perfection. I served it with a side of whole-wheat toast and fresh fruit, and it was the perfect start to my day.