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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Spinich & Avocado Frittata Recipe

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This recipe for Spinich & Avocado Frittata, by , is from Happy Mother's Day 2020 The Pandemic Year, 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!

Contributor:  
Contributor:  
April

Category:
Category:

Ingredients:  
Ingredients:  
4 lg eggs
1 cup egg whites (about 6 eggs)
¼ cup grated sharp cheddar cheese
1 tsp sea salt
1 tsp black pepper
2 tbsp extra virgin olive oil
1 (10 oz) yellow onion, minced (1 ½ cups)
1 jalapeño Chile, seeded and minced
4 cups baby spinach (about 3 oz)
2 ripe avocados, chopped

Directions:
Directions:
1. Preheat oven to 350º. Whisk together eggs, egg whites and cheese in a large bowl. Whisk in salt and pepper. set aside.
2. Heat a 10 inch ovenproof skillet on stove-top over medium high. add oil, onion and jalapeño to skillet.
cook, stirring occasionally, until onion is translucent, about 5 minutes.
3. add spinach to skillet, (it will look overcrowded at first, but spinach will wilt down). Cook, stirring occasionally, until spinach has wilted and liquid has evaporated, about 3 minutes. Remove from heat, add egg mixture, gently folding to completely incorporate.
4. Transfer frittata to preheated oven, and bake until eggs have set, about 20 minutes. Top with chopped avocados.
Cut into slices and serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35

 

 

 

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