- 6
Ingredients
- 8 eggs
- 1 tsp dried basil
- 1/4 tsp pepper
- salt to taste
- 2 tbsp margarine
- 1 cup red onion
- 1 minced clove garlic
- 1 cup packed baby spinach
- 1 small chopped tomato
- 1/4 cup pitted, halved black olives
- 3/4 cup crumbled feta cheese
- 12 slices flax or other grain bread
Preparation
Step 1
In bowl, whisk eggs, basil, pepper and salt.
In non-stick skillet, heat margarine over medium-high heat.
Add red onion and garli; cook, stirring, 3 minutes, until onion is soft. Reduce heat to medium-low.
Spread onion evenly over bottom of skillet; scatter baby spinach leaves over top.
Pour eggs into skillet. Cook, uncovered, 5 to 7 minutes, until frittata is set and browned on bottom but still runny on top. Meanwhile, preheat broiler to high.
Scatter tomato and olives over frittata; sprinkle evenly with feta.
Broil frittata 4 inches from hot broiler 3 to 5 minutes, until frittata is set and cheese begins to melt. (If skillet doesn't have an ovenproof handle, wrap it in a double layer of foil first. Frittata can be cooled, wrapped in plastic wrap and refrigerated for up to 2 days.
Meanwhile, toast 12 slices bread on both sides until golden.
Cut frittata into wedges. Put 1 wedge on each of 6 slices of bread; top with remaining bread slices. Cut each in half; serve at once.