Wednesday, July 22, 2009

Onion/spinach fritatta

Most fritattas are chocked full of cheese, either parmesan and mozarella or a combination of both. This one doesn't have any cheese but its just as good. but if you find you absolutely cannot live another day without cheese in your fritatta, top this with 1 tbs mozarella.

2 eggs (omega 3 are the best)
fresh chopped or frozen spinach
Whatever you do, don't use the green
crap in a can.
1/2 small vadilia onion
1/2 roma tomato sliced thin
fresh mushrooms if you've got 'em.
1/2 cup of fresh basil chopped or
1 tsp of dried
1 tbs canola or olive oil

in a size 8 cast iron skillet, heat oil. Sautee onion slices until clear. Remove, add spinach and basil, sautee. Beat two eggs and pour into skillet with spinach. top with oninons, tomato slices and mushrooms. Bake for 400 degrees for ten minutes. You might want to use your broiler feature to cook the top for the final few minutes of cooking if you like your fritatta nice and toasty.
Remove, let cool. Place on a plate, sprinkle paprika.

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