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SPINACH FRITTATA Recipe

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This recipe for SPINACH FRITTATA, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
A frittata is an open-faced Italian omelet!

10 ozs. Fresh spinach leaves
cup thinly sliced green onion
2 Tblspns. butter or margarine
6 beaten eggs
cup light cream or milk
tspn. salt
1/8 tspn. pepper
1 cup shredded Swiss Cheese (4 ozs.)

Directions:
Directions:
Wash and trim spinach. In a 2-quart saucepan, cook spinach, tightly covered, over medium-low hear just until wilted. Drain spinach well. Chop and set aside.

In a 10 oven-going skillet, cook the green onion in butter or margarine. Spread the spinach evenly in the bottom of the skillet. In bowl beat together the eggs, light cream or milk, salt, and pepper. Pour over spinach. Cook over medium-low heat. As eggs set, run spatula around the edge of skillet, lifting egg mixture to allow uncooked portion to flow underneath. Continue cooking and lifting edges until center almost set (surface will be moist.) Place skillet under broiler 5 inches from heat; broil for 1 to 2 minutes or until the top of the frittata is set. Sprinkle with the shredded Swiss Cheese before serving.

Number Of Servings:
Number Of Servings:
Makes 4 servings.
Preparation Time:
Preparation Time:
35 mins.
Personal Notes:
Personal Notes:
Great for St. Joseph's Day or during Lent.

 

 

 

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