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Florentine Frittata for Two Recipe

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This easy recipe makes a delicious breakfast or weeknight dinner using on-hand ingredients. For a heartier dish, add leftover chicken or shrimp.—Angela Buchanan, Longmont, CO

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Florentine Frittata for Two Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

20 5 25

Ingredients

3 eggs
3 egg whites
2 tablespoons 2% milk
2 tablespoons chopped pitted Greek olives
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup oil-packed sun-dried tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
3 cups fresh baby spinach, coarsely chopped
1/2 cup crumbled feta cheese

Directions

In a small bowl, whisk the first six ingredients; set aside. Arrange tomatoes in an 8-in. ovenproof skillet; sprinkle with basil and rosemary. Heat the pan over medium heat. Pour egg mixture into the pan; top with spinach. Cover and cook for 3-5 minutes or until eggs begin to set.
Uncover skillet; sprinkle with cheese. Broil 3-4 in. from the heat for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes before serving. Yield: 2 servings.

Nutritional Facts 1/2 frittata equals 277 calories, 17 g fat (6 g saturated fat), 333 mg cholesterol, 972 mg sodium, 9 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Florentine Frittata for Two in Country Woman February/March 2010, p36

Satisfying Sandwich

A frittata is a great choice for breakfast. But you can turn it into a hearty lunch or dinner by using the open-faced omelet as a sandwich filling. Simply cook the frittata as the recipe directs, then place a piece between two slices of substantial bakery bread, such as sourdough or focaccia. Include sliced tomato and fresh spinach leaves, if you'd like, for a quick sandwich that's sure to satisfy.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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