I got this one from Alli's blog and it was scrumptious and simple!
Ingredients:
2 T olive oil
1 garlic clove, minced
1/2 (6 oz) package fresh baby spinach
1 (10 oz) can mild Rotel, drained
1/4 tsp salt
1/4 tsp pepper
12 large eggs, beaten
1/2 C crumbled garlic-and-herb feta cheese
Preheat oven to 350 degrees. Heat oil in a 10-inch (2-inch deep) ovenproof nonstick skillet over medium-high heat.
Add garlic & saute 1 minute. Stir in spinach & cook, stirring constantly, 1 minute or just until spinach begins to wilt.
Add Rotel, salt & pepper; cook, stirring frequently, 2-3 minutes or until spinach is wilted. Add eggs & sprinkle with cheese. Cook 3-5 minutes, gently lifting edges of frittata with a spatula & tilting pan so uncooked portion flows underneath.
Bake at 350 degrees for 12-15 minutes or until set & lightly browned. Remove from oven & let stand 5 minutes before cutting into wedges to serve.
Tomato-Sausage variation:
Brown 1/2 lb ground pork sausage in skillet over medium-high heat, stirring often. Remove from skillet, drain & wipe skillet clean. Proceed with recipe as directed, adding sausage with the Rotel in step 3.
I had to fill in my feta with mozzerella to make a full half-cup and added my own herbs since I didn't have the proper type of feta. I think it would be much easier to have the herbed feta on hand and would go ahead and add some extra mozzerella to it anyway. You can never add enough cheese right? :) I think adding some meat would be good too. Nice weeknight dinner!
1 garlic clove, minced
1/2 (6 oz) package fresh baby spinach
1 (10 oz) can mild Rotel, drained
1/4 tsp salt
1/4 tsp pepper
12 large eggs, beaten
1/2 C crumbled garlic-and-herb feta cheese
Preheat oven to 350 degrees. Heat oil in a 10-inch (2-inch deep) ovenproof nonstick skillet over medium-high heat.
Add garlic & saute 1 minute. Stir in spinach & cook, stirring constantly, 1 minute or just until spinach begins to wilt.
Add Rotel, salt & pepper; cook, stirring frequently, 2-3 minutes or until spinach is wilted. Add eggs & sprinkle with cheese. Cook 3-5 minutes, gently lifting edges of frittata with a spatula & tilting pan so uncooked portion flows underneath.
Bake at 350 degrees for 12-15 minutes or until set & lightly browned. Remove from oven & let stand 5 minutes before cutting into wedges to serve.
Tomato-Sausage variation:
Brown 1/2 lb ground pork sausage in skillet over medium-high heat, stirring often. Remove from skillet, drain & wipe skillet clean. Proceed with recipe as directed, adding sausage with the Rotel in step 3.
I had to fill in my feta with mozzerella to make a full half-cup and added my own herbs since I didn't have the proper type of feta. I think it would be much easier to have the herbed feta on hand and would go ahead and add some extra mozzerella to it anyway. You can never add enough cheese right? :) I think adding some meat would be good too. Nice weeknight dinner!
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