Tuesday, June 26, 2012

Spinach Frittata

Large Eggs – 4
Whole Milk – 1 tbsp
Grated Cheese – ¼ cup (I used raw milk pepper jack cheese)

Olive Oil – 1 tbsp
Baby Spinach – 2 cups
Onion – ½ cup, finely chopped
Garlic – 2 cloves, minced (optional)
Green Chili – 2, finely chopped
Mushrooms – ½ cup, chopped
Capsicum – 1, chopped
Tomato – 1, chopped

Beat the eggs with a little salt and pepper. Add eggs and half the grated cheese and beat again. Keep the mixture aside.

Heat a cast iron pan. Add a tsp of olive oil and the baby spinach. Cook on high heat till the spinach has wilted and the liquid had dried up. Remove from heat and keep aside.

Add the remaining oil to the skillet. Add chopped onion, green chilies and minced garlic, if using. Then add the capsicum and mushroom. Cook on high heat till the vegetables are just cooked. Add chopped tomato and wilted spinach and mix well. Then add the egg mixture on top. Cook on low heat till the eggs are slightly set. Sprinkle the remaining cheese on top

Transfer the skillet to the oven and broil for 3 to 4 minutes till the top begins to get brown. Remove, cut into triangles and serve immediately.

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