Pea and Spinach Frittata

"I love breakfast. I start thinking about it as soon as I'm finished with desert - I know I'm crazy. I'm willing to sacrifice hours of sleep to whip up something delectable to start off my day. Luckily - this recipe doesn't require that. Just 10 minutes of your time and a handful of ingredients which you should keep onhand anyways. The result? A healthy breakast that is a definite leap up from a bowl of cereal or the plain-jane bagel."
 
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Ready In:
10mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Coat large skillet with cooking spray. Combine onion and water in skillet and bring to a boil over high heat. Reduce heat to medium and cover. Cook for 2 to 3 minutes or until onion is tender.
  • Stir in peas and cook until they are heated through. Stir in spinach. Cook until spinach begins to wilt (about a minute).
  • Meanwhile, combine egg whites, eggs, rice, milk, cheese, mint pepper and salt in medium bowl. Add this to skillet.
  • Cook without stirring until eggs begin to set (about 2 minutes). Run spoon around edge, lifting eggs for even cooking. Remove from heat when eggs are almost set, but surface is still moist.
  • Cover and let stand 3-4 minutes until surface is set.

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Reviews

  1. I needed something quick & had spinach & peas on hand to use up. This worked out well even though I used canned peas instead. I didn't do the water step & just cooked the onions in some olive oil. I didn't have any mint, however, for abit of a different flavour I added some hot sauce to the eggs & finely chopped jalapenos to the vegy mixture. Even though I loved it, my DH found it abit granular so I think I'll cut back the milk abit next time. I also added some shredded cheese at the end of cooking. Quick & tasty recipe, thanks for sharing.
     
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RECIPE SUBMITTED BY

For starters, my name is Jen. ?West Virginia transplant living in Knoxville, TN. ?I'm a mechanical engineer and I serve as the principal facilities mechanical engineer to a large automotive manufacturer.
 
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