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Contributed by: Melinda
I was really surprised when a friend explained how he
had to go out and purchase a new pot because he wanted to try a recipe that
required transferring the cooking vessel to the oven.
This frittata is cooked entirely on the stovetop.
recipes require flipping the entire frittata (a big hassle, really) or
transferring the pan to the oven to finish off. This requires neither
effort, so anyone can make it with a simple (or cheap) non-stick skillet
from the supermarket.
4 large eggs
2-3 tbl water
1 cup leftover cauliflower
1 cup cooked spinach (not canned - frozen, thawed, pressed is ok)
1/2 tsp nutmeg
Fresh minced herb (optional)
Salt & Pepper
3 tbl Olive Oil
- Chop the cauliflower and set aside
- Whisk the eggs - add water and whisk until combined
- Add nutmeg and vegetables to the eggs
- Add 1/2 tsp salt, 1/4 tsp black pepper and herb if using
- Heat an 8 or 9 inch non-stick skillet on medium-low heat
- Add oil and pour in frittata mixture
- Reduce heat slightly to prevent bubbling
- Cover with a tight fitting lid or seal with heavy-duty aluminum foil
- Cook between Low and Medium-Low heat until top is set - about 25-30
minutes, checking heat from time to time
- Remove cover and serve hot
The bottom will brown very slightly and the texture will be soufflé-like.
Substitute any vegetables you prefer, but keep approximate volume.
Questions about this recipe?