Veggie-filled Frittata
Great for breakfast, lunch or dinner. Leftovers will also keep for several day sin the refridgerator!
~ 4-5 eggs
~ 1 cup chopped parsley
~ 1 cup chopped fresh spinach
~ salt and pepper to taste
~ butter for the pan
~ Optional: feta cheese
Pre-heat ovan to 400 degrees
Mix eggs in a bowl.
Add salt, pepper, parsley and spinach
Heat a cast-iron skillet over medium heat. Melt a pat of butter in the pan and spread around to coat the bottom and sides of the pan.
Pour the eggs into the pan and, if you wish, sprinkle feta cheese over the top.
Let the eggs cook, undisturbed, until lightly browned on the bottom, and some egg on top is still uncooked.
Transfer the skillet to the top shelf of the oven. Turn the oven on broil and let the top of the eggs cook for several minutes, until cooked all the way through and just brown on top.
Remove from oven, let cool slightly and cut into wedges to serve (like a pie). |
