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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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great tasting side dish for dinner, or lunch. Ingredients:
8 ounces baby arugula |
4 large eggs |
5 large egg whites |
1 1/2 tablespoons freshly grated parmigiano-reggiano cheese |
salt (to taste) |
pepper (to taste) |
4 teaspoons vegetable oil |
1 medium shallot, thinly sliced |
1 medium frying pepper, thinly sliced |
1 teaspoon chopped thyme |
Directions:
1. In a 9 inch ovenproof nonstick skillet bring 1/4 cup water to a boil over high heat.
2. Add spinach, and cook stirring until wilted, about 1 minute.
3. Using tongs, transfer spinach to a collander, and repeat with argula.
4. Gently squeeze the greens dry, and coarsely chop them, and wipe out the skillet.
5. Preheat oven to 400 degrees.
6. In a bowl, whisk the eggs, egg whites, cheese, and a large pinch of salt, and black pepper.
7. Heat 3 tablespoons of the oil in the skillet, and add shallot, and sliced pepper and cook over moderate heat, stirring, until the pepper is just tender, about 4 minutes.
8. Add the thyme, and the chopped greens, and cook, stirring, until hot.
9. Season with salt, and black pepper.
10. Add remaing teaspoon of oil to the vegetables, then pour into the egg mixture.
11. Tilt the skillet, to evenly distribute the eggs and cook over moderately low heat until set around the edges, about 3 minutes.
12. Bake the frittata on the top shelf of the oven for 4 minutes, until just set.
13. Invert the friatta onto a plate and cool slightly.
14. Cut into wedges, and serve.
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