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Frittata with Spinach, Jalapeño Pepper, and Basil Recipe

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This recipe for Frittata with Spinach, Jalapeño Pepper, and Basil is from The McCabe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 large eggs
1 ounce Parmesan cheese, grated (½ cup)
3 tablespoons 1 percent low-fat milk
2 tablespoons chopped fresh basil
⅛ teaspoon salt
¼ teaspoon pepper
2 teaspoons extra-virgin olive oil
1 small onion, chopped fine
1 Jalapeño pepper, stemmed, and cut into 2-inch matchsticks
1 garlic clove, minced
3 ounces (3 cups) baby spinach
Directions:
Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Beat eggs, Parmesan, milk, basil, salt, and pepper with fork in bowl until eggs are thoroughly combined and color is pure yellow; do not over beat.
2. Heat oil in 10-inch oven-safe nonstick skillet over medium heat until shimmering. Add onion and Jalapeño pepper and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in spinach and cook until wilted, about 1 minute.
3. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of pan but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds.
4. Transfer skillet to oven and bake until frittata is slightly puffy and surface is dry and bounces back when lightly pressed, 6 to 9 minutes. Run spatula around edge of skillet to loosen frittata, then carefully slide it out onto serving plate. Let sit for 5 minutes before slicing and serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 Minures
Personal Notes:
Personal Notes:
Note: Other peppers can be substituted for the Jalapeño pepper.

 

 

 

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