Spinach and Dill Frittata |
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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 2 |
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This comes from Eating Well and I wanted to save. We are empty-nesters so I am always looking for recipes sized for two people. I would think you could substitute lower-fat feta cheese and replace some of the eggs with an egg substitute or egg whites. Ingredients:
1/4 cup cooked spinach |
4 large eggs |
1/2 cup feta cheese, crumbled |
2 scallions, thinly sliced |
2 tablespoons fresh dill, chopped |
fresh ground black pepper, to taste |
2 teaspoons extra virgin olive oil |
Directions:
1. Reduce the water in the spinach by squeezing well. Blend eggs in a bowl. Add feta, scallions, dill, pepper and spinach and mix gently.
2. Preheat broiler with rack about 4 inches from heat source.
3. Heat the oil in a non-stick skillet over medium heat. Pour in the egg mixture and distribute evenly. Reduce heat to medium-low and cook until bottom if lightly-browned, about 3 to 4 minutes. Lift the edges to allow the uncooked egg to flow underneath. Place the pan under the broiler and cook until the top is set, about 1-1/2 to 2-1/2 minutes.
4. Slide the frittata onto a platter and serve immediately.
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