Difference between revisions of "Garden Frittata"
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* ½ cup sharp [[cheddar]] cheese, grated | * ½ cup sharp [[cheddar]] cheese, grated | ||
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# Saute onion, garlic, and tomatoes in oil until tender. | # Saute onion, garlic, and tomatoes in oil until tender. | ||
# Add Italian seasoning, pepper and salt to the beaten eggs and add to onion mixture. | # Add Italian seasoning, pepper and salt to the beaten eggs and add to onion mixture. | ||
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[[Category:Spinach Recipes]] | [[Category:Spinach Recipes]] | ||
[[Category:Cheddar Recipes]] | [[Category:Cheddar Recipes]] | ||
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[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Frittata Recipes]] | [[Category:Frittata Recipes]] | ||
Latest revision as of 16:48, 16 July 2012
Cook Time: 20 minutes
Serves: 6
Ingredients
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 medium tomatoes, chopped
- 1 tablespoon vegetable oil
- ½ teaspoon italian seasoning
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 6 eggs, lightly beaten
- 1-10 ounce package frozen spinach, thawed and squeezed dry
- ½ cup sharp cheddar cheese, grated
Procedures
- Saute onion, garlic, and tomatoes in oil until tender.
- Add Italian seasoning, pepper and salt to the beaten eggs and add to onion mixture.
- Stir in spinach and cheese.
- Cover with a tight fitting lid and turn heat to low.
- Cook for 15 minutes and check for firmness.
- Cut into wedges with spatula and serve.
Contributed by
- Garden Frittata from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
