Spinach and Cheddar Frittata
- Total Time
- 0:22
- Prep
- 0:12
- Cook
- 0:10
- Serves
- 4
- Difficulty
- Easy
A few shortcuts like store-bought shredded cheese and a bag of pre-washed spinach (just rinse at home), make this frittata a tasty, simple meal.
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egg(s)6 large
-
fresh spinach1 cup(s), fresh, baby leaves, chopped
-
uncooked scallion(s)2 Tbsp, finely chopped
-
table salt¼ tsp, or to taste
-
black pepper⅛ tsp, or to taste
-
cooking spray2 spray(s)
-
50% reduced fat sharp cheddar cheese½ cup(s), shredded
- Preheat oven to 400°F.
- In a large bowl, beat eggs; stir in spinach, scallion, salt and pepper.
- Coat a 12-inch ovenproof nonstick skillet with cooking spray; heat skillet over medium heat. Pour egg mixture into skillet and cook until partially set, about 5 minutes.
- Sprinkle cheese over eggs. Place skillet in oven and bake until cheese softens and eggs firm up, about 5 minutes. Remove from oven and let stand 1 minute before cutting into 8 wedges.
- Serving size: 2 wedges