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Spinach and Asiago Cheese Frittata
Ingredients
-
1
leek, thinly sliced
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2
cloves garlic, minced
-
2
tablespoons olive oil or cooking oil
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4
cups torn fresh spinach
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1
yellow or red sweet pepper, roasted* and cut into thin strips
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3/4
cup shredded Asiago cheese (3 ounces)
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1 1/2
teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
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1/4
teaspoon salt
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6
slightly beaten eggs
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1/8
teaspoon ground black pepper
Directions
1. In a 10-inch ovenproof skillet heat oil over medium heat; add leek and garlic and cook about 2 minutes or until tender, stirring frequently. Add spinach; cook and stir about 1 minute more or until spinach is limp. Remove from heat. Stir in pepper strips, 1/2 cup of the Asiago cheese, the thyme, salt, and black pepper. Add eggs, stirring to mix well.
2. Bake in a 350 degree F. oven for 13 to 15 minutes or until a knife inserted near the center comes out clean. Loosen edge and bottom of the frittata, if necessary, with a knife or spatula. Transfer frittata to a serving plate. Sprinkle remaining Asiago cheese over the top of the frittata. Cut into wedges. Makes 12 appetizer servings.
From the Test Kitchen
- Note *To roast sweet pepper, quarter the pepper and remove the stem, seeds, and membranes. Place, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree F. oven for 20 to 25 minutes or until skin is blistered and dark. Remove from baking sheet; immediately place in a clean paper bag. Close bag and let stand for 30 minutes to steam. Remove skin from peppers, using a knife to pull skin off in strips. Discard skin.
Nutrition Facts
(Spinach and Asiago Cheese Frittata)
- Servings Per Recipe 12,
- Calories 101,
- Protein (gm) 6,
- Carbohydrate (gm) 2,
- Fat, total (gm) 8,
- Cholesterol (mg) 114,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 185,
- Vitamin C (mg) 21,
- Sodium (mg) 170,
- Calcium (DV %) 61,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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