No Worries Frittata!*
My mother-in-law gave me two cast-iron skillets for Christmas and I've enjoyed learning to use them!
I ran across a recipe for a frittata in the latest issue of Every Day with Rachael Ray that was made in an oven proof skillet. The recipe used broccolini but I took the idea and tweaked it to fit what I had in my fridge! Basically, I used the method but not the actual recipe. This was the first time I used my cast-iron from stove top to oven and it worked really well!
Since switching to a low-grain diet, I'm constantly on the search for quick and healthy "busy night" dinners that fit into our new criteria for eating. We often make some kind of eggs and sauteed veggies or omelets when we're crunched for time and this recipe definitely fits well in this category!
Any veggie, cheese and meat combination could be used in this recipe. I made this one with spinach, bacon and cheddar cheese. It's so easy and because it uses one skillet and doesn't require a long baking time, I can see this becoming a regular at our dinner table!
Easy Spinach Frittata
Serves 4
2 tablespoons olive oil
1- 16 ounce bag frozen spinach, thawed and squeezed dry (Based on personal taste, you may want to reduce this amount. It's very spinach-y, which we liked!)
1/2 cup onion, diced
1 or 2 strips bacon, cooked and chopped (I used very thick slices so they went further than skinny bacon.:-)
8 eggs, beaten
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 cup cheddar cheese, shredded
Heat oil in ovenproof skillet around medium heat. Add onion, spinach and bacon; cook for 5 minutes. Beat eggs with garlic powder and salt and pepper. Add eggs to skillet; cook until set. Add cheese; broil 5 minutes until done and nicely browned.
Slice and serve!
*I just couldn't help but hum Hakuna Matata while making this dish because it rhymes with frittata! :-)
My mother-in-law gave me two cast-iron skillets for Christmas and I've enjoyed learning to use them!
I ran across a recipe for a frittata in the latest issue of Every Day with Rachael Ray that was made in an oven proof skillet. The recipe used broccolini but I took the idea and tweaked it to fit what I had in my fridge! Basically, I used the method but not the actual recipe. This was the first time I used my cast-iron from stove top to oven and it worked really well!
Since switching to a low-grain diet, I'm constantly on the search for quick and healthy "busy night" dinners that fit into our new criteria for eating. We often make some kind of eggs and sauteed veggies or omelets when we're crunched for time and this recipe definitely fits well in this category!
Any veggie, cheese and meat combination could be used in this recipe. I made this one with spinach, bacon and cheddar cheese. It's so easy and because it uses one skillet and doesn't require a long baking time, I can see this becoming a regular at our dinner table!
Easy Spinach Frittata
Serves 4
2 tablespoons olive oil
1- 16 ounce bag frozen spinach, thawed and squeezed dry (Based on personal taste, you may want to reduce this amount. It's very spinach-y, which we liked!)
1/2 cup onion, diced
1 or 2 strips bacon, cooked and chopped (I used very thick slices so they went further than skinny bacon.:-)
8 eggs, beaten
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 cup cheddar cheese, shredded
Heat oil in ovenproof skillet around medium heat. Add onion, spinach and bacon; cook for 5 minutes. Beat eggs with garlic powder and salt and pepper. Add eggs to skillet; cook until set. Add cheese; broil 5 minutes until done and nicely browned.
Slice and serve!
*I just couldn't help but hum Hakuna Matata while making this dish because it rhymes with frittata! :-)
1 comment:
Looks Yummy. I may have to give this one a try!
Post a Comment