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Spinach and Asiago Cheese Frittata
1 leek, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
4 cups torn fresh spinach
1 yellow or red sweet pepper, roasted* and cut into thin strips
3/4 cup shredded Asiago cheese (3 ounces)
1 1/2 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
6 slightly beaten eggs
1/8 teaspoon ground black pepper
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.
Bake in a 350 degree 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.
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.
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Spinach and Asiago Cheese Frittata
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Category: Recipes
Prep Time: Cook Time: Total Time:
Spinach and Asiago Cheese Frittata
1 leek, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
4 cups torn fresh spinach
1 yellow or red sweet pepper, roasted* and cut into thin strips
3/4 cup shredded Asiago cheese (3 ounces)
1 1/2 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
6 slightly beaten eggs
1/8 teaspoon ground black pepper
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.
Bake in a 350 degree 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.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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