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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Frittatas are really for the omelette challenged, no more jiggling or flipping with this easy dinner idea. The frittata looks like a giant pizza when it's finished. It's OK to double the number of eggs. Taken from Alive Cooking Naturally 2010 calendar from my local health food store. Ingredients:
4 eggs |
1 tablespoon fresh basil, chopped |
1 teaspoon dijon mustard |
1/2 teaspoon cracked black pepper |
1/4 teaspoon dried oregano |
1 teaspoon extra virgin olive oil |
2 cups baby spinach, chopped |
4 kalamata olives, pitted and diced |
1/2 cup reduced-fat feta cheese, crumbled (2 oz/55g) |
1/4 cup salsa (mild, medium or hot) |
2 green onions, chopped |
Directions:
1. In a medium bowl, beat eggs until fluffy.
2. Beat in the oregano, basil, Dijon and pepper.
3. Heat an 11-inch (28 cm) frying pan over medium heat.
4. Add oil, then pour in egg mixture.
5. Let cook for 2 minutes or until partially set.
6. Sprinkle spinach, olives, feta cheese, salsa and green onions over the top.
7. Cover the pan with a lid and reduce heat to low.
8. Cook for 3 to 4 minutes or until the eggs are cooked through and the cheese has melted somewhat.
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