Saturday, April 7, 2012

Michael's Skillet Frittata with Spinach and Cheese

Michael's recipe makes a nice skillet sized frittata that is so fast, you can make it on the most hectic of evenings. The nutrition facts are at Calorie Count!

Frittata with Spinach and Cheese


2 Tbsp. extra virgin olive oil
1 onion, finely chopped
6 large eggs, beaten
1 lb. spinach, stems removed, washed and blanched, squeezed dry and finely chopped
salt and black pepper, to taste
1/4 cup grated cacio (sheep’s milk cheese from Rome)
1/4 cup freshly grated Parmigiano-Reggiano


Squeeze the spinach dry and finely chop.
In a 9-inch skillet, heat the olive oil over medium heat. Add the onions and cook, stirring, until soft, about 5 minutes.

In a mixing bowl, combine the eggs, spinach, salt and pepper, to taste. Add the cheeses and mix well to combine. Pour this mixture into the skillet and cook until the bottom has set, about 5 minutes.

Holding a flat lid over the skillet, turn the fritatta over onto the other side and slide back into the skillet. Cook 5 minutes more and serve immediately.

EASY! ..and very tasty.

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