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Spinach Tomato Frittata One serving of this frittata is just 280 calories, yet it packs a full 23 grams of protein per serving. And you already know the veggies bring fiber to the table — literally.
Preheat oven to 350°F. Crack the eggs into a medium bowl and whisk until all of the yolks have broken. Add the spinach and the milk and mix well.
The other frittata he made omits the onions. Tropea onions are native to Italy, and they are sweeter than your standard yellow or red onion, bringing a balance of flavor to savory dishes.
Beat the eggs in a large bowl with a fork or whisk. Stir in the soup. Stir in the spinach, 1 cup cheese and black pepper. Pour the egg mixture into the baking dish. Bake for 35 minutes or until set. Sprinkle with the remaining cheese. Tip: You can prepare the frittata as directed above then cover and refrigerate for up to 24 hours. Before ...
Pour into the skillet, stirring just to mix with the potatoes. Cook without stirring (shaking occasionally to loosen it) until the bottom is golden but the top is still runny, 8 to 10 minutes. Finish the frittata by placing it under the broiler and cooking about 2 minutes until the top is golden and set. Slide onto a serving plate.
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Want to make Potato & Corn Frittata? Learn the ingredients and steps to follow to properly make the the best Potato & Corn Frittata? recipe for your family and friends.
Add spinach to skillet and sauté until spinach is cooked. Pour egg mixture into the skillet and top with goat cheese. Move skillet to the oven and for 15 minutes.