Spinach Fritata

Spinach Fritata

1/2 lb spinach
1/2 c sundried tomatoes, chopped
a little olive oil
1doz large eggs or equivalent of smaller eggs
8oz feta cheese crumbles

If using fresh spinach, use 1/2 lbs after stems are removed. Clean and wilt spinach with the tomatoes and olive oil in an
iron skillet. Lightly beat the eggs with a little salt and pour into the hot pan. Stir gently so the veggies don’t all end up
at the bottom. Top with feta. Reduce heat to low and cover. Cook gently til set. You can also speed up the cooking by
putting it under the broiler when the edges are set but the middle is still liquid.

Submitted by Mindy C – Reston

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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