Spinach Fritatta

3
Servings
45m
Prep Time
35m
Cook Time
1h 20m
Ready In


"A way to treat spinach that is a bit unusual."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (500.2 g)
  • Calories 549.2
  • Total Fat - 35.4 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 932.8 mg
  • Sodium - 1807.2 mg
  • Total Carbohydrate - 10.8 g
  • Dietary Fiber - 5.4 g
  • Sugars - 5.4 g
  • Protein - 46 g
  • Calcium - 627.7 mg
  • Iron - 7.2 mg
  • Vitamin C - 72.4 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in 10" skillet over medium heat, then sauté mushrooms and onions.

Step 2

Beat together the eggs, salt, and pepper.

Step 3

Stir in the sautéd mushrooms and onions, adding the well-drained spinach.

Step 4

With the skillet hot, pour in the egg-vegetable mixture.

Step 5

Reduce heat to medium low and cook about 10 minutes, covered, till top is fairly set and bottom nicely brown.

Step 6

Tipping skillet, slide pie out onto plate.

Step 7

Hold plate on bottom and invert skillet over plate.

Step 8

Quickly turn skillet right side up again, return to heat, and remove plate.

Step 9

Fry uncovered until second side is brown--about 10-15 minutes more. [Optional method: Cook without flipping on low heat about 20-25 minutes or until set.]

Step 10

Preheat broiler. Top frittata with cheese and broil 6" from heat about 1 minute or until cheese is brown.

Step 11

Garnish with pepper rings (optional).

Tips & Variations


No special items needed.

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