Start it on top of the stove and finish it under the broiler for a great meal any time!
Ingredients
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 3 cups baby spinach leaves
- 8 eggs
- ½ cup milk
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 yellow onion, chopped
- 1/4 cup minced red bell pepper
- 1 portabella mushroom cap
- 2 red or white potatoes,
- 2 tablespoons chopped fresh basil
- 1/4 cup shredded part-skim mozzarella or provolone cheese
Directions
Preheat broiler. Position the rack 6 inches from the heat source.
In a large, oven-safe nonstick frying pan, heat 1/2 teaspoon of the olive oil over medium heat. Saute garlic, onion, potatoes, and peppers until softened. Add spinach and cook until wilted.
In a bowl, whisk eggs and milk together. Add egg mixture to pan and cook until slightly set about 3 to 4 minutes.
Place the pan under the broiler and broil until the frittata is brown and puffy and completely set, about 3 minutes.