Herb Frittata #WeekdaySupper #green
- 8 eggs
- 2 cups baby spinach, loosely packed
- 2 cups arugula, loosely packed
- ½ cup parsley, stems removed
- ¼ cup chopped green onions
- ¼ cup dill, chopped
- 1 Tbsp. minced garlic
- ¼ tsp. salt or to taste
- ¼ tsp. freshly ground black pepper or to taste
- ½ cup shredded cheddar
- Spray a 10-inch non-stick, oven-safe skillet with cooking spray. Whisk eggs, salt and pepper together in a large bowl.
- Roughly chop spinach, arugula, parsley then add these to the eggs. Add chives, dill and garlic. Stir to blend then pour into skillet.
- Cook over medium heat until almost set, about 5 minutes. Lift the edges and tip the skillet slightly to allow uncooked eggs to flow underneath.
- Top frittata with cheese and broil on high 4 to 5 minutes until eggs are thoroughly cooked and cheese is melted.
- Cool frittata slightly in pan then remove onto a plate. Cut into wedges. Serve hot, cold or at room temperature.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/herb-frittata-weekdaysupper/
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