Yield: 2 Servings
Measure | Ingredient |
---|---|
6 \N | Eggs |
¼ cup | Parmesan cheese; grated |
1 teaspoon | Salt |
½ teaspoon | Black pepper |
2 tablespoons | Olive oil |
2 cloves | Garlic; minced |
1 pack | Frozen chopped spinach; |
\N \N | . thawed & squeezed dry |
Beat eggs in medium bowl with cheese, salt and pepper. Set aside.
Heat oil in large non-stick, oven-proof skillet over medium-high heat. Add garlic; saute until golden, about 2 minutes. Add spinach.
Cook until any liquid that it throws off has evaporated, about 4 minutes.
Preheat broiler. Pour egg mixture into pan with spinach; cook until frittata is almost set, about 5 minutes. Slide skillet under broiler; cook until frittata is firmly set and top is browned, not more than 1 or 2 minutes, so pay close attention. Cut frittah into wedges and serve.
Makes 2 servings. ** Milwaukee Journal Sentinel -- Food section -- 29 November 1995 **
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