If you are in search for the best and healthiest recipes (and who isn’t???), I’d like to steer you in the direction of the Frittata!!!
Praise be, the Frittata, an Italian omelet that is made with cheese, meat and/or vegetables mixed into – rather than folded inside – the eggs. The Frittata is perfect for any time of day; for any meal. Breakfast, lunch or dinner!
Today, straight from your favorite Dysfunctional Chef (me)
The Fabulous and BEST EVER SPINACH FRITTATA
2 teaspoons olive oil
3 garlic cloves, minced
3 cups baby spinach leaves
3 whole eggs, plus 4 egg whites
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 yellow onion, chopped
1/2 cup chopped red bell pepper
1 15 oz. can corn
3 tablespoons chopped fresh basil
1/3 cup shredded part-skim mozzarella
Preheat the broiler. Position the rack 4 inches from the heat source.
In a large, nonstick frying pan with a flameproof handle, heat 1 teaspoon of the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Stir in the spinach and cook until it wilts, 1 to 2 minutes. Transfer to a bowl. Set the frying pan aside.
In a bowl, whisk together the whole eggs and egg whites. Stir in 1/4 teaspoon of the salt and the pepper. Set aside.
Return the frying pan to medium heat and heat the remaining teaspoon olive oil. Add the onion and saute until soft and translucent, about 4 minutes. Stir in the remaining 1/2 teaspoon salt, the bell pepper and cook until the pepper is soft and then toss the corn in for a quick heat up.
Spread the corn in an even layer in the pan. Spread the spinach evenly over the corn. Sprinkle with the basil. Pour in the beaten eggs and sprinkle evenly with the cheese. Cook until slightly set, about 2 to 3 minutes.
Carefully place the pan under the broiler and broil until the frittata is brown and puffy and completely set, about 3 minutes. Gently slide onto a warmed serving platter and cut into wedges. Enjoy!!!
Spread the word … NOT the icing!
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