Frittata with Parmesa, Tomatoes and Arugula

Frittata with Parmesan, Tomatoes and Arugula

 

 

 

Prep time: 5 Min - Cook time: 20 Min - Total time: 25 Min - Serves 2-4

 

Ingredients

 

• 1 1/2 teaspoons olive oil
• 1 medium-size red onion, chopped
• 1 red bell pepper, coarsely chopped
• 1 medium zucchini, chopped
• 2 cups (packed) spinach leaves, torn into 1-inch pieces
• 3 large eggs
• 6 large egg whites
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 ounce shaved Parmesan cheese
• 1 cup chopped tomatoes
• 1 tablespoon chopped fresh basil
• fresh arugula for garnish

 

Instructions

 

1. Preheat your broiler.
2. In a 10 inch saute pan, heat the olive oil over medium high heat. Add the onion and bell pepper, and cook until golden, about 8 minutes. Add the zucchini and cook an additional 5 minutes. Add the spinach and cook until wilted, season everything with some salt and pepper.
3. Beat the eggs, egg whites along with the salt and pepper. Pour the egg mixture over the hot vegetables, stir slightly, reduce heat to medium and cook for about 4 minutes until the eggs are set on the bottom.
4. Scatter the cheese over the top of the frittata and place under the broiler watching carefully - usually 2-3 minutes before the eggs begin to puff and the cheese browns.
5. Serve with some sliced tomatoes and basil and some nice buttered toast.

 

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Notes:

Serve with some sliced tomatoes and basil and some nice buttered toast.  Frittatas are always impressive and I should make more of them.

 

All Photographs Copyright Tink's Kitchen and JSGrey