Florentine Frittata for Two
Recipe by: Taste of Home
For a heartier dish, add leftover chicken or shrimp.
Ingredients
- 3 Eggland's Best Eggs (large)
- 1/3 cup Eggland's Best Egg Whites
- 2 tablespoons 2% milk
- 2 tablespoons chopped pitted Greek olives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup oil-packed sun-dried tomatoes
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried rosemary, crushed
- 3 cups fresh baby spinach, coarsely chopped
- 1/2 cup crumbled feta cheese
Preparation
- In a small bowl, whisk the first six ingredients; set aside.
- Arrange tomatoes in an 8-in. ovenproof skillet; sprinkle with basil and rosemary.
- Heat the pan over medium heat. Pour egg mixture into the pan; top with spinach.
- Cover and cook for 3-5 minutes or until eggs begin to set.
- Uncover skillet; sprinkle with cheese.
- Broil 3-4 in. from the heat for 3-5 minutes or until eggs are completely set.
- Let stand for 5 minutes before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 306 |
| Fat | 20g |
| Saturated Fat | 8g |
| Cholesterol | 297mg |
| Sodium | 1038mg |
| Carbohydrates | 8g |
| Dietary Fiber | 2g |
| Protein | 23g |
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