From the Chef’s Corner
by Chef Deedle
Frittatas are for any occasion. Liven up a brunch or supper with this basic oven omelet recipe. The secret to this recipe is an ovenproof non-stick pan, which allows the eggs to cook properly, keeps them from sticking, and is easy on the clean-up.
2 TBsp. Olive Oil
1 garlic clove, minced
½ (6 oz.) pkg. fresh baby spinach
1 (10 oz.) can mild diced tomatoes and green chiles, drained
Salt and pepper to taste
12 lg. eggs beaten
½ cup crumbled garlic-and-herb feta cheese
1. Preheat oven to 350 degrees. 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 tomatoes and green chiles, salt and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted. Add eggs, and sprinkle with cheese. Cook 3-5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.
4. Bake at 350 degrees 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 8 wedges.