From the kitchen of AnnMarie Barkwell
In a 10″ pan (ovenproof if you have one):
2 Tbsp olive oil or butter
Add:
3 green onions, sliced, or any onion you have on hand
Saute 5 minutes or until soft.
Add:
2 c fresh baby spinach (not frozen)
Saute 2 minutes or until wilted.
Evenly spread veggies over the bottom of the pan.
If the pan isn’t ovenproof, transfer veggies to a pie pan.
Set aside.
In a bowl, whisk together:
8 large eggs
Add:
3/4 c lowfat cottage cheese or ricotta or no cheese
chives (optional)
parsley (optional)
Pour over veggies.
Season generously with salt & pepper.
Sprinkle over top:
4 Tbsp crumbled feta or goat cheese
Let rest 2 minutes.
Bake at 375, 25 minutes or until edges are lightly browned.
Let rest a few minues before serving.
NOTES:
- These freeze beautifully! Let cool completely, wrap in plastic wrap, wrap in foil.
- Frittatas are so versatile. Feel free to eyeball/ measure with your heart/ experiment with ingredients.
- The frittata photographed is a bit overbaked. Oops! That’s ok, it’s still good.
