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Size: 1676
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← Revision 3 as of 2015-02-08 17:15:49 ⇥
Size: 1730
Comment:
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| Deletions are marked like this. | Additions are marked like this. |
| Line 7: | Line 7: |
| * 3 Tablespoons extra-virgin olive oil | * 2 Tablespoons extra-virgin olive oil |
| Line 9: | Line 9: |
| * mushrooms (optional) | |
| Line 13: | Line 14: |
| * 3/4 cup water | |
| Line 19: | Line 21: |
| 3. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. | 3. Add the scallions, mushrooms and spinach and cook, stirring, until wilted, about 4 minutes. |
Recipe
Serves: 4
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 bunch scallions, diced
- mushrooms (optional)
- 1 5-oz package baby spinach
- Kosher salt
- Freshly ground pepper
- 8 large eggs
- 3/4 cup water
- 4 Tablespoons breadcrumbs
- 1/2 cup crumbled feta cheese
Instructions
- Preheat the oven to 450 degrees F.
- Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat.
- Add the scallions, mushrooms and spinach and cook, stirring, until wilted, about 4 minutes.
- Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat.
- Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl.
- Add the egg mixture and feta to the skillet and stir to combine.
- Sprinkle with the remaining 2 tablespoons breadcrumbs.
- Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
- Slide the frittata onto a serving plate and cut into wedges.
Nutritional Facts |
|
Calories |
285 cal |
Fat |
24.1 g |
Saturated Fat |
7 g |
Cholestorol |
439.7 mg |
Sodium |
411.8 mg |
Carbohydrates |
7.5 g |
Sugars |
2.5 g |
Fiber |
0.8 g |
Protein |
16.7 g |