Florentine Frittata for Two |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This easy recipe makes a delicious breakfast or weeknight dinner using on-hand ingredients. For a heartier dish, add leftover chicken or shrimp.—Angela Buchanan, Longmont, CO Ingredients:
3 eggs |
3 egg whites |
2 tablespoons 2% milk |
2 tablespoons chopped pitted greek olives |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup oil-packed sun-dried tomatoes |
1/2 teaspoon dried basil |
1/4 teaspoon dried rosemary, crushed |
3 cups fresh baby spinach, coarsely chopped |
1/2 cup crumbled feta cheese |
Directions:
1. In a small bowl, whisk the first six ingredients; set aside. Arrange tomatoes in an 8-in. ovenproof skillet; sprinkle with basil and rosemary. Heat the pan over medium heat. Pour egg mixture into the pan; top with spinach. Cover and cook for 3-5 minutes or until eggs begin to set.
2. Uncover skillet; sprinkle with cheese. Broil 3-4 in. from the heat for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes before serving. Yield: 2 servings.
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