Italian Frittata

2 Servings
Prep/Total Time: 25 min.
  • 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
  • In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a
  • large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside.
  • 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 for 4-6 minutes or until nearly set.
  • Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting.

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