Yield: 2 Servings
|¼ cup||Parmesan cheese; grated|
|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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