Blue Cheese Spinach Frittata
"I love this even the next day. It is quick to make and is a regular in our house."
photo by catalinacrawler
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄2 cup chopped onion
- 4 garlic cloves, minced
- 1 (10 ounce) package fresh spinach, coarsely chopped
- 8 eggs or 2 cups egg substitute
- 1 1⁄2 cups shredded part-skim mozzarella cheese
- 1 cup crumbled blue cheese
- 2 plum tomatoes, diced
- 1⁄4 cup chopped walnuts
directions
- In a skillet coated with cooking spray, cook onion and garlic over medium heat for 3 minutes or until tender. Remove from the skillet. Add spinach to skillet in batches, cooking for 1 minute or until wilted. Remove from the heat.
- In a large bowl, beat the eggs/egg substitute until frothy. Stir in the onion mixture, cooked spinach, mozzarella, blue cheese, tomatoes and nuts. Place in a 10-in. ovenproof skillet coated with cooking spray.
- Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean.
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Reviews
-
We toasted the walnuts first. We also used Egg Beaters instead of eggs and fat-free mozzerella - this cut out about 150 calories per serving. It was delicious! Next time, I think we'll add another garlic clove. -
I made this for my DH for breakfast this morning and he enjoyed it! I scaled the recipe down to 2 eggs and used Monterey Jack cheese instead of mozzarella. Thanks for posting! Made for ZWT4. -
for this recipe i replaced the bleu cheese with feta & the walnuts with pine nuts since thats what i had on hand. i've never had a frittata before but i have to say that i prefer the texture of a regular omelette.
Tweaks
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I made this for my DH for breakfast this morning and he enjoyed it! I scaled the recipe down to 2 eggs and used Monterey Jack cheese instead of mozzarella. Thanks for posting! Made for ZWT4.
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for this recipe i replaced the bleu cheese with feta & the walnuts with pine nuts since thats what i had on hand. i've never had a frittata before but i have to say that i prefer the texture of a regular omelette.
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I live in Utah with my husband and son. They are my taste testers and are very happy that I love to cook. During the summer we camp and cook via dutch oven. My falls and springs are filled with canning. When I am actually working I do medical coding from home so I can take care of my son.
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