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This is a really easy, cool, summer dish that is best served at room-temperature.

Clean and remove the stems from a large bunch of spinach (or other leafy green).

Roughly chop spinach and mince 1 large clove garlic.

Quickly sautee spinach and garlic in 1 T. olive oil until spinach begins to wilt.

Remove from pan and let rest.

In another bowl, beat 6 -8 large eggs.

Bring pan to heat with 1 T. olive oil, being sure to coat the bottom and sides.

Mix spinach into eggs quickly and pour mixture into the hot pan. Generously season with salt and pepper.

As eggs begin to set, gently lift from around the edges allowing uncooked egg to run below. (5 mins)

When fritatta is almost cooked, set a large dinner plate on top of the pan. Invert fritatta onto plate/onto countertop. Place frying pan back on heat source and slide the fritatta, uncooked side down back into the pan for 2-3 minutes of cooking.

Once the fritatta is set, I recommend sprinkling it with a strong, hard grating cheese and placing it under your broiler to melt for a few moments.

Serve wedges at room temperature. Enjoy!

 

Added by: Mia Farber on 6/9/2008 12:49pm


Featured product(s): Spinach, Eggs, Spinach,
Background ingredients: Garlic, Cheese,