Sunday, 17 August 2008

Mediterranean Frittata

(Originally posted by Bird)

Southbeachin’ Boo posted a cool recipe on her blog, Ami-lick-ulous.

Here it is:

Mediterranean Frittata

6 slices of Bacon, cut into 1 1/2 inches
6 large eggs
1/4 t minced garlic (I pressed 2 cloves instead; I love garlic)
1/2 C (2 oz.) crumbled feta cheese with sundried tomatoes and basil (mine was minus the tomatoes and basil)
4 C (about 5 oz.) fresh spinach (I used half a box of frozen spinach)
1/2 C chopped fresh mushrooms
2 T finely chopped red onions

1. Place oven rack in center of oven; heat broiler. Cook bacon in 10-inch ovenproof nonstick skillet over medium-high heat until done but not crisp. Remove bacon from skillet and drain on paper towels.

2. Whisk together eggs and garlic; stir in cheese. Set aside. (I added some salt and pepper in this step)

3. Stir-fry spinach, mushrooms and onion in bacon grease remaining in skillet over medium heat until spinach wilts (again, I added a bit of salt). Stir in bacon, egg and cheese mixture until evenly combined. Cook until eggs are done on the bottom.

4. Place skillet on center rack in oven. Broil until eggs are set and just begin to brown around the edges of pan, about 3 minutes.

Makes 4 servings.

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