Italian omelet w/ spinach & parmesan
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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; |
| . thawed & squeezed dry | ||
Directions
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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