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Italian Frittata Recipe

This recipe has been a longtime family favorite. We love its savory, sweet, subtle Italian flavor. It's colorful, fluffy and a healthy way to start the day.

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Italian Frittata Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

20 5 25

Ingredients

1 package (6 ounces) fresh baby spinach
4 eggs, lightly beaten
1 tablespoon diced pimientos, drained
2 teaspoons Italian seasoning
2 teaspoons minced fresh parsley or 3/4 teaspoon dried parsley flakes
1-1/3 cups sliced fresh mushrooms
4 green onions, finely chopped
2 tablespoons butter
2 teaspoons olive oil
4 teaspoons grated Parmesan cheese
Dash salt

Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside.
Drain spinach and pat dry. In a 7-in. ovenproof skillet, saute mushrooms and onions in butter and oil until tender. Reduce heat; sprinkle with spinach, cheese and salt. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set.
Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting. Yield: 2 servings.

Nutritional Facts 1/2 frittata equals 343 calories, 27 g fat (12 g saturated fat), 456 mg cholesterol, 416 mg sodium, 9 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as Italian Frittata in Reminisce Extra May 2011, p51