Italian Omelet W/ Spinach & Parmesan Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
6: Eggs,
1/4 cup: Parmesan cheese, grated
1 tsp: Salt,
1/2 tsp: Black pepper,
2 tbsp: Olive oil,
2 centiliter: Garlic, minced
1 package: Frozen chopped spinach,
. thawed & squeezed dry,
Directions:
Beat eggs in medium bowl with cheese, salt and pepper. Set aside.
Heat oil in large non-stick, oven-proof skillet over medium-high
heat. Add garlic; saute until golden, about 2 minutes. Add spinach.
Cook until any liquid that it throws off has evaporated, about 4
minutes.
Preheat broiler. Pour egg mixture into pan with spinach; cook until
frittata is almost set, about 5 minutes. Slide skillet under broiler;
cook until frittata is firmly set and top is browned, not more than 1
or 2 minutes, so pay close attention. Cut frittah into wedges and
serve.
Makes 2 servings. ** Milwaukee Journal Sentinel -- Food section -- 29
November 1995 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
Heat oil in large non-stick, oven-proof skillet over medium-high
heat. Add garlic; saute until golden, about 2 minutes. Add spinach.
Cook until any liquid that it throws off has evaporated, about 4
minutes.
Preheat broiler. Pour egg mixture into pan with spinach; cook until
frittata is almost set, about 5 minutes. Slide skillet under broiler;
cook until frittata is firmly set and top is browned, not more than 1
or 2 minutes, so pay close attention. Cut frittah into wedges and
serve.
Makes 2 servings. ** Milwaukee Journal Sentinel -- Food section -- 29
November 1995 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp