February 23, 2020
"A way to treat spinach that is a bit unusual."
- 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
Heat oil in 10" skillet over medium heat, then sauté mushrooms and onions.
Beat together the eggs, salt, and pepper.
Stir in the sautéd mushrooms and onions, adding the well-drained spinach.
With the skillet hot, pour in the egg-vegetable mixture.
Reduce heat to medium low and cook about 10 minutes, covered, till top is fairly set and bottom nicely brown.
Tipping skillet, slide pie out onto plate.
Hold plate on bottom and invert skillet over plate.
Quickly turn skillet right side up again, return to heat, and remove plate.
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.]
Preheat broiler. Top frittata with cheese and broil 6" from heat about 1 minute or until cheese is brown.
Garnish with pepper rings (optional).
Tips & Variations
No special items needed.