I love cooking a frittata for breakfast because this recipe allows you time to shine first thing in the morning. This recipe can be altered to use different ingredients you may have on hand. Basically, the first stage I saute 1-3 ingredients in about 1-2 tablespoons of oil. I undercook the spinach just a little because it will cook another 20 minutes.
Here are a few basic rules to follow. Have your ingredients chopped, shredded or diced and ready to go. Beat eggs thoroughly. Add milk and salt and pepper to taste. Set aside. Heat your skillet for 1 minute on medium heat. Add 1 tbsp. of oil and heat one more minute. Add spinach and saute for one minute. Slowly pour in egg mixture, top with your favorite cheese and reduce heat to low. Cover and cook for 20 minutes. DO NOT LIFT THE LID.
While eggs are cooking you can put on the coffee, set the table, toast bread, pour juice in glasses, make hash browns, sausage or bacon. The beauty of this recipe is you don't have to stand over the stove to scramble eggs. Plus 4 eggs can actually feed 4 people. This frittata comes out about 1.5 inches thick in a 9 inch skillet. This also makes a quick supper if you are too tired to cook.
I like to serve with avocado or tomato slices on top. If I add tomatoes to the egg mixture, I seed and dice them so your eggs are not too juicy. If you use juicy ingredients then I cut back the milk by 1/4 a cup. For every egg you use, add 1/4 cup of milk.
Fresh fruit and toast
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