Wednesday, June 5, 2013

Spinach and Broccoli Frittatta

Ahhh… Summertime for a teacher means time for a great relaxing breakfast.  This meal is a quick, tasty and healthy meal that serves two (or one person for two days!!).

3 eggs
2 egg whites
2 leaves fresh basil
1 green onion, sliced and divided
¼ cup of onion, chopped
½ cup fresh broccoli crowns, rough chopped
½ cup baby spinach, chopped
Two mushrooms, sliced or chopped
1 Tbsp. olive oil
Salt, pepper and red pepper flakes to taste

What to do –
Preheat oven to 375 degrees.

In a bowl crack and whip eggs and egg whites

Heat an 8 inch iron skillet over medium high heat and add oil.  Once hot, add onions, mushrooms, red pepper flakes, basil and half the green onion, cook for a couple minutes to soften. 

Reduce heat to medium low and add spinach and broccoli stirring for a minute or two before adding egg mixture.  Add salt and pepper to taste. 

Allow to sit on stove top for a couple of minute, or until the edges of the skillet start to solidify.

Remove from eye and place in preheated oven for about 10 minutes.  Keep an eye on it as ovens can vary.
Once the frittata is set (firm, check by giving it a little shake) remove from oven and serve.  (Sometimes when using cheese, I like to flip the broiler on for about a minute to add a little brown to the top of it.

Cut into quarters, serve topped with a tablespoon of your favorite salsa.



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