1 to 2 cups fresh spinach, loosely measured in cup. I changed up the ingredients a bit - fresh spinach red onion broccoli sun-dried tomato garlic salt pepper & zaatar spice but still used 3 eggs to keep it light. Lightly spray a baking dish with Pam or other No Oil spray. Cook over medium heat for 4 …
Pour egg mixture over spinach mixture. Add onion and cook, stirring often, until softened, about 5 minutes. Pack the spinach on the bottom of the dish.

This was wonderful! Tent with foil and bake for 30 minutes. Top with the spinach, pressing it down firmly. Even Erin enjoyed a slice. "Fail Frittata" is actually a DELICIOUS frittata!! Set aside. Thanks for watching!
It’s satisfying no matter what time of day. Sprinkle the paprika over the top of the frittata. Stir in spinach; season with salt and pepper. Remove the foil and bake for 15 to 20 minutes more, or until the frittata is set. To turn this hall of fame … Place the cottage cheese in a strainer and drain for 5 minutes.

and/or sprinkle with a handful of shredded cheese. In a 10-inch ovenproof skillet, warm olive oil over medium heat. For fan favorite spinach-artichoke dip, though, my meal-appropriate revamp comes in the form of a simple loaded frittata.

Fold gently with a rubber spatula to combine. Add potatoes and cook, stirring occasionally, until potatoes begin to brown, about 5 minutes. This was my first time finishing a frittata on the stove-top as opposed to the oven. salt and pepper, to taste.

If you are around, you can open the lid about half way through and give it a stir. Pre heat oven to 375°F. Carefully pour the remaining tofu mixture over the spinach and gently spread it in an even layer, using a rubber spatula. 1 medium tomato, diced small (I used an unpeeled Roma) optionally add extra produce (i.e. Add in spinach, garlic powder, salt and pepper and stir to mix Cook 1.5 hours on high or 3 hours on low. onions, mushrooms, zucchini, leftover sweet potatoes, etc.) Cook it for breakfast or brunch when you’ve got houseguests, or make it for a hearty, healthy dinner (and keep a few slices for leftover lunches). Recipe 4/173. Love love love the technique! Whisk together the eggs, heavy cream, salt and pepper until smooth. Sprinkle top with tomatoes. 6 large eggs, lightly beaten. Our Potato, Ham, and Spinach Frittata, served with a quick and easy side salad, is one of those truly anytime meals. Ingredients 2 tablespoons olive oil 6 small red potatoes, sliced 1 cup torn fresh spinach 2 tablespoons sliced green onions 1 teaspoon crushed garlic 1 pinch salt and pepper to taste 6 eggs ⅓ cup milk ½ cup shredded Cheddar cheese Pre-heat oven to 400.