tomato-herb frittata with variations

tomato-herb frittata with variations

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil

  • 1

    garlic clove, minced

  • ½

    (6-oz.) package fresh baby spinach

  • 1

    (10-oz.) can mild diced tomatoes and green chiles, drained

  • ¼

    teaspoon salt

  • ¼

    teaspoon pepper

  • 12

    large eggs, beaten*

  • ½

    cup crumbled garlic-and-herb feta cheese**

Directions

1. Preheat oven to 350°. Heat oil in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat. 2. Add garlic, and sauté 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt. 3. Add tomatoes and green chiles, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath. 4. Bake at 350° for 12 to 15 minutes or until set and lightly browned. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges. *1 (32-oz.) carton egg substitute may be substituted. Increase bake time to 16 to 18 minutes or until set. **Plain feta cheese may be substituted. Note: We tested with Ro-Tel Mild Diced Tomatoes and Green Chilies. Try These Twists! Tomato-Sausage Frittata: Brown 1/2 lb. ground pork sausage in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; remove from skillet, and drain. Wipe skillet clean. Proceed with recipe as directed, adding sausage with tomatoes and green chiles in Step 3. Hands-on time: 34 min.; Total time: 51 min. Bacon-Mushroom Frittata: Prepare recipe as directed in Step 1, sautéing 1/2 cup sliced fresh mushrooms in hot oil 2 to 3 minutes or until browned. Proceed with recipe as directed, stirring 3 cooked and chopped bacon slices in with tomatoes. Hands-on time: 24 min.; Total time: 46 min. Eggplant-and-Olive Frittata: Prepare recipe as directed in Step 1, sautéing 1 cup peeled and chopped eggplant 5 minutes or until tender. Proceed with recipe as directed, stirring 1/2 cup sliced black olives in with tomatoes. Hands-on time: 32 min.; Total time: 49 min. Devon Gearhart, Spring Branch, Texas, Southern Living, AUGUST 2010


Nutrition

Facebook Conversations