Wilted spinach frittata

Yield: 4 Servings

Measure Ingredient
1 large Bunch fresh spinach (about
12 ounces)
6 Eggs
1 teaspoon Balsamic vinegar
Salt and pepper
2 To 3 tablespoons olive oil or butter or a mixture of the two
⅓ cup Chopped onion
⅓ cup Small croutons, packaged or homemade
2 To 3 tablespoons slivered or crumbled flavorful cheese such as aged cheddar, parmesan or feta

Trim off the tough spinach stalks and wash leaves thoroughly to remove any grit. Shake off as much water as possible, then leave spinach in a colander to drain. Beat eggs lightly with balsamic vinegar and salt and pepper to taste. Preheat broiler.

Heat 1 tsp. oil in a large ovenproof skillet over medium heat and saute onion until it is translucent and beginning to brown, about 5 to 6 minutes.

Raise heat slightly and add another 1 tbsp. oil, tilting skillet to coat its sides and bottom. Mound spinach in the skillet - the pan will be very full - and turn leaves carefully to evenly coat them with oil.

Cover and cook for about 1 minute, or until leaves are just wilted. (Use a dinner plate, pizza pan or a piece of foil if the skillet does not have a lid.)

Remove cover and give the vegetable mixture a good stir. If it seems at all dry, add remaining 1 tbsp. oil, then pour beaten eggs over top. Lower heat to medium. If egg mixture begins to bubble, lower heat further. As soon as the eggs start to set, scatter croutons and then cheese evenly over the surface.

When edges look cooked and the surface trembles only slightly when skillet is shaken, slide pan under broiler for 2 to 3 minutes until eggs puff up and croutons are crisp and browned. Cut in wedges to serve. Yields: 4 servings Typed in MMFormat by cjhartlin.msn@... Source: President's Choice Magazine.

Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Apr 9, 1999

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