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1
Preheat oven to 350u00b0. Heat oil in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat.
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2
Add garlic, and saute 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.
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3
Add tomatoes and green chiles, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.
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4
Bake at 350u00b0 for 12 to 15 minutes or until set and lightly browned. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges.
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5
*1 (32-oz.) carton egg substitute may be substituted. Increase bake time to 16 to 18 minutes or until set.
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6
**Plain feta cheese may be substituted.
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7
Note: We tested with Ro-Tel Mild Diced Tomatoes and Green Chilies.
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8
Try These Twists!
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9
Tomato-Sausage Frittata: Brown 1/2 lb. ground pork sausage in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; remove from skillet, and drain. Wipe skillet clean. Proceed with recipe as directed, adding sausage with tomatoes and green chiles in Step Hands-on time: 34 min.; Total time: 51 min.
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10
Bacon-Mushroom Frittata: Prepare recipe as directed in Step 1, sauteing 1/2 cup sliced fresh mushrooms in hot oil 2 to 3 minutes or until browned. Proceed with recipe as directed, stirring 3 cooked and chopped bacon slices in with tomatoes. Hands-on time: 24 min.; Total time: 46 min.
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11
Eggplant-and-Olive Frittata: Prepare recipe as directed in Step 1, sauteing 1 cup peeled and chopped eggplant 5 minutes or until tender. Proceed with recipe as directed, stirring 1/2 cup sliced black olives in with tomatoes. Hands-on time: 32 min.; Total time: 49 min.
