Friday, May 1, 2009

fabulous frittata

I recently had lunch with a friend and we enjoyed  a wonderful frittata as part of our meal.  Frittatas are such a great dish to serve; they are easy to make, delicious and take very little time to put together.  We enjoyed a spinach, red onion, red pepper, oregano and parmesan frittata.  Frittatas come together so quickly and are so versatile that you can't miss when you make one.  We enjoyed ours with a cucumber salad and some pumpkin corn muffins.

Eggs are not only delicious, they are a great food to have in your diet.  A protein powerhouse, two eggs contains 12 grams of protein and also provides iron, calcium and vitamin A.  They're so versatile, you can serve them poached, hard cooked, soft boiled, fried, over easy, scrambled, as an omlette, the list goes on.


3 eggs
1 C. spinach washed
1/4 of a red onion diced
1/2 of a red pepper large dice
1 t. oregano
2 T. fresh grated parmesan
salt and pepper to taste
2-3 T. olive oil

preheat the oven to 400 degrees F
lightly oil an oven proof pan
saute the red onion and red pepper and set aside
wilt the spinach and set aside
whisk together the eggs
re-oil the pan, turn to medium heat and pour in the eggs
as soon as the bottom of the frittata starts to set turn the heat down to med-low
sprinkle the cooked ingredients on the setting egg
top with oregano salt and pepper
when the bottom appears to be fully set sprinkle frittata with parmesan
remove pan from stove top and place in oven 
bake approximately 10 minutes until frittata is puffy
remove from oven, cut and serve immediately

depending on what else you serve with it this can make 2-4 servings

Eat well, be well

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