ITALIAN FRITTATA
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.
—MARLENE KROLL CHICAGO, IL
START TO FINISH: 25 MIN. • MAKES: 2 SERVINGS
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
1. In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 3-5 minutes or until wilted.
2. Meanwhile, in a large bowl, whisk eggs, pimientos, Italian seasoning and parsley; set aside.
3. 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 4-6 minutes or until nearly set.
4. Uncover skillet. Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes before cutting.