Cook over medium heat for 4 … This was my first time finishing a frittata on the stove-top as opposed to the oven. Recipe 4/173.
Even Erin enjoyed a slice. Pour egg mixture over spinach mixture. Ingredients 2 tablespoons olive oil 6 small red potatoes, sliced 1 cup torn fresh spinach 2 tablespoons sliced green onions 1 teaspoon crushed garlic 1 pinch salt and pepper to taste 6 eggs ⅓ cup milk ½ cup shredded Cheddar cheese Fold gently with a rubber spatula to combine. Pack the spinach on the bottom of the dish. "Fail Frittata" is actually a DELICIOUS frittata!! To turn this hall of fame … This was wonderful! Our Potato, Ham, and Spinach Frittata, served with a quick and easy side salad, is one of those truly anytime meals. For fan favorite spinach-artichoke dip, though, my meal-appropriate revamp comes in the form of a simple loaded frittata. Pre heat oven to 375°F. In a 10-inch ovenproof skillet, warm olive oil over medium heat. Sprinkle top with tomatoes. Stir in spinach; season with salt and pepper. 6 large eggs, lightly beaten. Top with the spinach, pressing it down firmly. Place the cottage cheese in a strainer and drain for 5 minutes. Sprinkle the paprika over the top of the frittata. 1 to 2 cups fresh spinach, loosely measured in cup. Love love love the technique! Lightly spray a baking dish with Pam or other No Oil spray. Tent with foil and bake for 30 minutes. Whisk together the eggs, heavy cream, salt and pepper until smooth. Add potatoes and cook, stirring occasionally, until potatoes begin to brown, about 5 minutes.

If you are around, you can open the lid about half way through and give it a stir. Carefully pour the remaining tofu mixture over the spinach and gently spread it in an even layer, using a rubber spatula. 1 medium tomato, diced small (I used an unpeeled Roma) optionally add extra produce (i.e. onions, mushrooms, zucchini, leftover sweet potatoes, etc.) and/or sprinkle with a handful of shredded cheese. salt and pepper, to taste. Set aside. Cook it for breakfast or brunch when you’ve got houseguests, or make it for a hearty, healthy dinner (and keep a few slices for leftover lunches). Pre-heat oven to 400. Add onion and cook, stirring often, until softened, about 5 minutes. Remove the foil and bake for 15 to 20 minutes more, or until the frittata is set. Thanks for watching! Add in spinach, garlic powder, salt and pepper and stir to mix Cook 1.5 hours on high or 3 hours on low.

It’s satisfying no matter what time of day. I changed up the ingredients a bit - fresh spinach red onion broccoli sun-dried tomato garlic salt pepper & zaatar spice but still used 3 eggs to keep it light.

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