Herb Frittata #WeekdaySupper #green
 
Prep time
Cook time
Total time
 
Ingredients
  • 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
Instructions
  1. Spray a 10-inch non-stick, oven-safe skillet with cooking spray. Whisk eggs, salt and pepper together in a large bowl.
  2. Roughly chop spinach, arugula, parsley then add these to the eggs. Add chives, dill and garlic. Stir to blend then pour into skillet.
  3. 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.
  4. Top frittata with cheese and broil on high 4 to 5 minutes until eggs are thoroughly cooked and cheese is melted.
  5. 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/