This is a perfect brunch, breakfast or even quick dinner dish!
9 large eggs
1 c. packed spinach leaves, stemmed (or I just used frozen chopped spinach, cooked, about 3/4 c.)
2 scallions(green onions), trimmed and sliced
3 strips cooked bacon, chopped
4 tbsp. sun-dried tomatoes (if using the kind packed in oil, drain oil)
1 c. cooked spaghetti
1/2 c. Monterrey Jack cheese
1 tbsp. butter
1 tbsp light olive oil
2 tbsp. grated parmesan cheese
Beat eggs in large bowl until frothy. Add spinach, scasllionis, bacon, sun-dried tomatoes, spaghetti, and Monterrey Jack cheese. Mix well. Place an oven safe 10 inch skillet with sides at least 1 1/2 inches high over medium heat. Add butter and oil. When hot, add the egg mixture, reduce the heat to medium-low and set timer for 8 minutse. After 8 minutes, top the frittata with parmesan cheese and place it(in the skillet) on middle rack of oven. Cook for 7 to 8 minutes or until the eggs are set and the top is lightly browned. Using a potholder, remove skillet from oven. Cut into wedges and serve. Accompany with salsa, if desired.
Note: Remember when its done, that the skillet is hot(handle included). I forgot and grabbed the handle to carry it over to the table. Ouch. Keep potholder over handle to remind yourself!
9 large eggs
1 c. packed spinach leaves, stemmed (or I just used frozen chopped spinach, cooked, about 3/4 c.)
2 scallions(green onions), trimmed and sliced
3 strips cooked bacon, chopped
4 tbsp. sun-dried tomatoes (if using the kind packed in oil, drain oil)
1 c. cooked spaghetti
1/2 c. Monterrey Jack cheese
1 tbsp. butter
1 tbsp light olive oil
2 tbsp. grated parmesan cheese
Beat eggs in large bowl until frothy. Add spinach, scasllionis, bacon, sun-dried tomatoes, spaghetti, and Monterrey Jack cheese. Mix well. Place an oven safe 10 inch skillet with sides at least 1 1/2 inches high over medium heat. Add butter and oil. When hot, add the egg mixture, reduce the heat to medium-low and set timer for 8 minutse. After 8 minutes, top the frittata with parmesan cheese and place it(in the skillet) on middle rack of oven. Cook for 7 to 8 minutes or until the eggs are set and the top is lightly browned. Using a potholder, remove skillet from oven. Cut into wedges and serve. Accompany with salsa, if desired.
Note: Remember when its done, that the skillet is hot(handle included). I forgot and grabbed the handle to carry it over to the table. Ouch. Keep potholder over handle to remind yourself!
Photo and recipe courtesy of Anne Greer McCann, Dallas Morning News
1 comment:
Another great recipe to try out. I love that we have so many yummy recipes on our blog. :)
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