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Spinach Frittata Recipe

A great high protein breakfast to get your day off to an energetic start…

 

Adapted from Simplyrecipes.com

 

INGREDIENTS

1 LB SPINACH LEAVES (ABOUT 2 BUNCHES), CLEANED, CHOPPED

1 TBSP OLIVE OIL

1 MEDIUM ONION, CHOPPED (ABOUT 1 CUP)

1 LARGE CLOVE GARLIC, MINCED

9 LARGE EGGS

2 TBSP MILK (YOU CAN USE GOAT’S MILK IF YOU PREFER)

1/3 CUP GRATED PARMESAN CHEESE

SUN-DRIED TOMATOES, ABOUT 2 TBSP CHOPPED

SALT AND FRESHLY GROUND PEPPER TO TASTE

3 OZ GOAT CHEESE

 

METHOD

1 Preheat oven to 400°F.

2 Steam spinach until just wilted. Drain water and set aside.

3 In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.

4 Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic.

5 Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

6 Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes.

Cut into quarters to serve. Serves four.

 

 

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