15 Feb Spinach Frittata
Posted at 23:50h
Coarsely chop spinach. Set aside.
Beat the eggs and salt with a fork for 1 minute.
Stir the spinach into the eggs.
Heat a medium sized skillet just above the medium heat setting.
Once the skillet is hot, coat the bottom with olive oil.
Before the oil gets too hot, pour the egg mixture into the skillet.
Cook for 3-4 minutes. When it looks like the frittata is starting to cook in the middle and the edges are turning a golden brown, flip the frittata over. Cook for an additional 1-2 minutes.
For a ready-made breakfast, make the frittata the night before and store in the refrigerator. It keeps well for 2-3 days.
- Add a side of sautéed summer squash and carrots (ETP recipe) for a veggie-loaded breakfast.
- Garnish with fresh mint or cilantro.
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