I love making frittatas. Fast, easy, healthy, and they serve an alternate purpose to use up the random produce odds and ends in my refrigerator crisper drawer.
INGREDIENTS
6 large eggs, lightly beaten
salt and pepper, to taste
1 to 2 cups fresh spinach, loosely measured in cup
1 medium tomato, diced small (I used an unpeeled Roma)
optionally add extra produce (i.e. onions, mushrooms, zucchini, leftover sweet potatoes, etc.) and/or sprinkle with a handful of shredded cheese
INSTRUCTIONS
1) Preheat broiler to high with a rack placed in the middle of the oven. I prefer to broil in the middle of the oven because it’s safer and less likely the food burns before I notice it.
2) In a medium bowl, lightly beat the eggs with a fork, add salt and pepper to taste, and stir to combine; set aside.
3) To an oven-safe skillet such as an enameled cast iron skillet (spray with cooking spray if it’s not well-seasoned), add the spinach and heat over medium heat on the stove until spinach wilts slightly, about 30 seconds
4) Evenly sprinkle the tomatoes and any optional produce or cheese, add the eggs, and cook over medium heat (covered if possible) without stirring for about 5 minutes, or until edges begin to set.
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