This dish will amaze your family and friends. It's quick and easy and a great idea for last minute brunch or a awesome breakfast.
Finecooking.com featured this beauty and I had to try it. I made a few changes to the ingredients as to what I had on hand and added a few of my favorites to spice it up a bit. This dish is now one of my go to dishes to serve when that unexpected guess drops in 'I'm ready"!
Who's not a fan of a quick and easy meal well get put your pompoms and bullhorns because this dish is one to cheer about.
Here's what I used:
5 large eggs
2 Tbs. whole milk
8 oz bag Fresh Express spinach
1/3 cup grated Parmesan cheese + 2TBSP for the top
1 tsp. Pepper flakes
***or to desired taste
1/4 tsp. sea salt and 1/4 tsp. coarsely ground black pepper
***or to desired taste
2 Tbs. unsalted butter
1/2 onion, chopped
6 slices of a Roma tomato, sliced crosswise
6 TBSP cup whole-milk ricotta
1 TBSP Coconut oil
1 tsp. garlic powder
1/4 tsp. dried Basil
2-3 fresh basil leafs sliced into ribbons
PREHEAT OVEN TO 375°
- Whisk eggs, milk, sea salt, cracked pepper, pepper flakes, garlic powder, Parmesan cheese, and dried basil in a large mixing bowl set aside
- In a medium to large oven proof skillet melt 1TBSP of coconut oil over medium heat, add fresh spinach, cook until wilted, pour into heat proof bowl to cool, once cooked spinach has cooled add to the egg mixture
- In the same skillet add the butter and onions, cook until translucent 3-4 mins
- Add the egg mixture to the skillet of cpoking onions and cook until the eggs begin to set, occasionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minute
- Design your Frittata by laying the tomato slices over the eggs and dollop the ricotta around the tomatoes, Sprinkle the remaining Parmesan cheese on top, then add on the fresh basil ribbons
- Bake for 10 -15mins or until the ricotta is heated throughly and depending on oven
***serve with some fresh Dutch crunch bread pan toasted in coconut oil
ENJOY!!!
No comments:
Post a Comment