Sally's Recipe Of The Week: Spinach Frittatas

Spinach Frittatas

Serves 2

OK so I recently bought a big bag of fresh spinach and have been trying to find ways to use it other that my daily green drink. Last week it was spinach stuffed chicken breasts, this week spinach for breakfast!

Here is what you will need:


3 cups fresh spinach roughly chopped

5 fresh eggs

1/2 medium onion chopped

2 cloves garlic, well chopped

1/4 cup milk

1/2 to 1 tsp red pepper flakes (optional)

fresh grated Parmesan cheese

olive oil

salt and pepper


Heat about 1 TBS oil in a oven proof pan at medium heat. Add in the onions, season with salt and pepper and cook until they become soft.


Add in the spinach and season with a little salt.


When the spinach wilts down add in the garlic and red pepper if using.


Crack the eggs into a bowl, add the milk and season with salt and pepper. Whisk all together.


Turn the heat up just a bit and pour eggs into the pan.


Let it set on the stove for about 3 minutes then grate the cheese all over the top.

Pop it into a 450 oven for about 12 minutes. Note the thicker your egg/spinach mixture is the longer it will take. If I had a smaller oven proof pan I would have used it for a thicker frittata. I could have made with thicker with more eggs but I only had five!


Pull the frittata out of the oven and let rest for a couple of minutes.


Take a spatula and run it around the frittata and under it.


Now I slide my frittata onto a plate then cut and serve. Some people put a plate on top of the pan and flip it onto the plate. Your choice. I serve with favorite hot sauce. Let's Eat!


Content Goes Here