From the Chef’s Corner
I don’t know if you get bored with the same old Saturday morning breakfasts that most of us eat on the weekends, but here is one to try. Frittatas-they liven up breakfast or brunch. The secret to this recipe is an ovenproof non-stick pan, which allows the eggs to cook properly, keeps them from sticking, and simplifies cleanup.
1 TBsp olive oil
1 garlic clove, minced
½ (6 oz.) can mild Rotel diced tomatoes and green chiles,
Salt and pepper to taste
12 lg. eggs, beaten
½ cup crumbled garlic-and-herb feta cheese
1. Preheat oven to 350 F. Heat oil in a 10-inch (2-inch deep) ovenproof non-stick skillet over medium high heat.
2. Add garlic, and sauté-1 minute. Stir in spinach and cook, stirring constantly, 1 minute or just until spinach begins to wilt.
3. Add Rotel tomatoes and green chiles, salt and pepper; cook, stirring frequently, 2 to 3 minutes until spinach is wilted. Add eggs and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting and tilting pan so uncooked portion flows underneath.
4. Bake at 350 F for 12 to 15 minutes or until set and lightly browned. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into wedges.