SPINACH AND TOMATO FRITTATA
Looking for a traditional frittata that's ready in 20 minutes? Then check out this cheesy egg and spinach dish - featuring hints of Greek and Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Coarsely chop spinach. In 2-quart saucepan, place spinach and water. Cover and cook over medium-low heat 3 to 5 minutes or until wilted.
- Meanwhile, in medium bowl, mix eggs, egg whites, onions, milk and ground red pepper until well blended.
- In 12-inch nonstick ovenproof skillet, arrange wilted spinach, tomato and feta cheese. (If ovenproof skillet is unavailable, wrap skillet handle with foil before placing under broiler.) Pour egg mixture over top. Cover and cook over medium-low heat 6 to 7 minutes or until almost set.
- Uncover skillet; broil about 6 inches from heat 1 minute. Let stand 1 minute before serving.
Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 170 mg, Fiber 2 g, Protein 11 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 3 g, TransFat 0 g
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Rama Krisna
[email protected]This frittata was a bit too dry for my taste. I think I'll add some more milk next time.
Mani Singh
[email protected]This frittata was a bit too eggy for my taste. I think I'll use less eggs next time.
Army FF
[email protected]I'm not a big fan of frittatas, but this one was really good! The spinach and tomatoes added a lot of flavor. I will definitely be making this again.
Jill Flatt
[email protected]This frittata was easy to make and very tasty. I used fresh spinach and tomatoes, and it was so flavorful. I will definitely be making this again!
Sardar Aqib
[email protected]I made this frittata for a brunch party and it was a big hit! Everyone loved it. I will definitely be making it again.
The BloodGod
[email protected]This frittata was perfect! I followed the recipe exactly and it turned out beautifully. I served it with a side of roasted potatoes and it was a delicious meal.
Sunny Mithu
[email protected]This frittata was too oily for my taste. I think I'll use less olive oil next time.
Fire Fire
[email protected]This frittata was a bit bland for my taste. I think I'll add some more salt and pepper next time.
Khan Yuman
[email protected]I love this frittata! It's so versatile, and I can always find ingredients I have on hand to make it. I've made it with spinach, tomatoes, mushrooms, onions, and even leftover roasted vegetables. It's always delicious.
Dominic Langwe
[email protected]This frittata was easy to make and very tasty. I used frozen spinach and canned tomatoes, and it still turned out great. I will definitely be making this again.
Tshepang Rantsieng
[email protected]I made this frittata for breakfast this morning and it was a hit! My kids loved it, and my husband said it was the best frittata he's ever had. I will definitely be adding this to my regular breakfast rotation.
Romjan Asad
[email protected]This frittata was delicious! I used fresh spinach and tomatoes from my garden, and it was so flavorful. I also added some crumbled feta cheese, which gave it a nice salty tang. I will definitely be making this again!