 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Such a simple, healthy and pretty quick dish! Add fresh bacon crumbles with the egg mixture for another dimension... the possibilities are endless! Leftovers are delicious too! For a change, serve with a mild mango salsa. Ingredients:
3 tablespoons unsalted butter |
2 cloves garlic, minced or pressed through a garlic press |
3 tablespoons freshly chopped oregano |
3 tablespoons freshly chopped basil |
1-2 pounds baby spinach |
6 eggs |
salt and pepper to taste |
worcestershire sauce |
3/4 cup feta cheese crumbles |
Directions:
1. Preheat the oven to 425 degrees
2. Melt one tablespoon of the butter in a 10 inch nonstick ovenproof sauté pan over medium-high heat. - make sure the sauté pan is heavy bottomed, or the fritatta will burn.
3. Add the garlic, oregano, and basil. Sauté until softened.
4. Add the baby spinach one handful at a time until it is all wilted. Remove from heat and set aside.
5. In a small bowl, combine the eggs, salt and pepper to taste, add a couple of drops of Worcestershire sauce and beat lightly.
6. Drain the spinach if needed. Add the remaining two tablespoons of butter to the sauté pan and melt over medium-high heat. When the butter has melted, remove the pan from the heat and add the spinach to the pan and immediately at the egg mixture and stir just to mix.
7. Return the pan to medium-high heat, and cook until the edges start to set. About five minutes. Add the Fed crumbles on top
8. Transfer the sauté pan in the oven and cook for 10 to 15 minutes or until the eggs have set.
9. Cut into wedges and serve immediately.
|
|