Friday, July 19, 2013

Loaded Spinach Skillet Frittata

Have you ever noticed that during the hot
Summer days, you just don't ever want to
prepare a recipe for dinner that requires
you to turn on your oven?
At least that is how I feel.
(Yet, I seem to crave those dishes)
This recipe does call for the use of your oven,
however you only need in on for 15 minutes!
I can handle that!
If even 15 minutes seems like to much,
you can always serve this up for
Loaded Spinach Skillet Frittata
8 Egg's
1/2 C. Milk
1/2 lb. Fresh Spinach~ torn in pieces
1 (4oz.) Diced Green Chilies
1/2 C. Diced Cooked Ham
1/4 C. White Onion~ diced
1/2 C. Fresh Tomatoes ~ diced
1/2 C. Fresh Mushrooms~ sliced
1 C. Colby Jack Cheese~ shredded
Salt/Pepper to taste
Preheat oven to 450
In a 12" cast iron skillet place your
chilies, ham, onion, mushroom and
spinach. Cook on medium heat stirring often
until spinach is wilted and veggies are tender.
Then add in your tomatoes.
In a bowl beat together the eggs, milk
and salt/pepper.  Pour into the skillet,
you will NOT stir! Sprinkle the shredded
cheese over top. Turn down heat, and cook
until the egg around the edges of pan
are set. Then place into your oven and
bake for 15 minutes. **making sure the
center is cooked all the way through.
Let set for 5-8 minutes before serving.

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