Light Spinach Frittata With Tomato Salsa Recipes

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a 10" nonstick skillet over med heat.
• Add onion and garlic and cook until tender, about 3 minutes.
• Stir in spinach.
• Reduce heat to low.
• Beat eggs and milk until frothy, and pour egg mixture over spinach in skillet.
• Cook for 5-7 minutes, till egg mixture is cooked on bottom and eggs on top are almost set.
• Sprinkle with cheese.
• Bake in oven till eggs are set and cheese has melted, 5-10 minutes.
• Serve with salsa of your choice.

Steps:

• To make the frittata: Preheat the oven to 350 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 to 7 minutes, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes.
• To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, limejuice, salt, and pepper. Serve fresh, at room temperature, over the frittata.

Steps:

• Strain salsa through a fine-mesh sieve; discard liquid. Melt butter in an 8-inch cast-iron skillet over high. Add strained salsa and spinach; cook until spinach is wilted, 2 minutes. Add eggs seasoned with salt. Cook, stirring, until almost set, 2 minutes. Bake at 350 degrees until set, about 12 minutes.

Steps:

• Coarsely chop spinach. In 2-quart saucepan, place spinach and water. Cover and cook over medium-low heat 3 to 5 minutes or until wilted.
• Meanwhile, in medium bowl, mix eggs, egg whites, onions, milk and ground red pepper until well blended.
• In 12-inch nonstick ovenproof skillet, arrange wilted spinach, tomato and feta cheese. (If ovenproof skillet is unavailable, wrap skillet handle with foil before placing under broiler.) Pour egg mixture over top. Cover and cook over medium-low heat 6 to 7 minutes or until almost set.
• Uncover skillet; broil about 6 inches from heat 1 minute. Let stand 1 minute before serving.

Steps:

• In small bowl with wire whisk or fork, beat eggs. Stir in cheese, garlic powder, basil, salt, pepper and nutmeg; set aside.
• In 9- or 10-inch nonstick skillet with sloping sides (omelet or crepe pan), heat oil over medium heat. Add spinach; cover and cook 2 to 3 minutes, stirring once or twice and watching carefully to prevent burning, until spinach is slightly wilted (if necessary, add 2 tablespoons water if spinach becomes dry).
• Reduce heat to low. Spread spinach evenly in skillet; top evenly with tomatoes. Pour egg mixture over top. Cover; cook 12 to 15 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into wedges.

Steps:

• To make the frittata: Preheat the oven to 350 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 to 7 minutes, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes.
• To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, limejuice, salt, and pepper. Serve fresh, at room temperature, over the frittata.

Steps:

• To make the frittata: Preheat the oven to 350 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 to 7 minutes, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes.
• To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, limejuice, salt, and pepper. Serve fresh, at room temperature, over the frittata.