Spinach-Tomato Frittata

This sure-fire frittata has a pretty mix of fresh vegetables blended with Mediterranean seasonings and the tang of Parmesan cheese. MORE+ LESS-

By Betty Crocker Kitchens

May 3, 2010

eggs

1/3

cup grated Parmesan cheese

1/2

teaspoon garlic powder

1/2

teaspoon dried basil leaves

1/4

teaspoon salt

1/4

teaspoon pepper

1/8

teaspoon ground nutmeg

teaspoons olive oil

oz fresh spinach, stems removed, torn into bite-size pieces (about 6 cups loosely packed)

to 6 cherry tomatoes, quartered

Hide Images

1

In small bowl with wire whisk or fork, beat eggs. Stir in cheese, garlic powder, basil, salt, pepper and nutmeg; set aside.
2

In 9- or 10-inch nonstick skillet with sloping sides (omelet or crepe pan), heat oil over medium heat. Add spinach; cover and cook 2 to 3 minutes, stirring once or twice and watching carefully to prevent burning, until spinach is slightly wilted (if necessary, add 2 tablespoons water if spinach becomes dry).
3

Reduce heat to low. Spread spinach evenly in skillet; top evenly with tomatoes. Pour egg mixture over top. Cover; cook 12 to 15 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into wedges.

A frittata is an Italian-style omelet that is cooked slowly over low heat until it is set. Instead of being filled and folded like a French-style omelet, a frittata has the extra ingredients stirred into the eggs.