Eggs and Spinach Frittata

Ingredients

• 8 large eggs, at room temperature, lightly beaten
• 1/4 cup grated Parmesan cheese, freshly shredded
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups fresh spinach leaves, chopped, with stems removed
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes, optional, for some heat

Method

1. 1Heat the olive oil in a 12-inch cast-iron or non-stick skillet over medium heat.
2. 2Add the chopped garlic and sauté until fragrant, about 1 minute.
3. 3Add the chopped spinach leaves and cook until they have wilted, about 2-3 minutes.
4. 4Pour the beaten eggs over the cooked spinach mixture and season with salt, pepper, and red pepper flakes, if using.
5. 5Reduce the heat to low and cook, without stirring, until the eggs begin to set, about 4-5 minutes.
6. 6Transfer the skillet to the preheated broiler and cook until the Eggs and Spinach Frittata is golden brown on top, about 1-2 minutes.
7. 7Remove the skillet from the oven, let it cool for 1-2 minutes, and then slide the Frittata onto a serving plate.

Nutrition per serving