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Florentine Frittata

This frittata is a cheesy wonder, combining the smooth creaminess of mozzarella and the salty tang of feta.
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Ingredients

  • 4 large eggs
  • 4 large egg whites
  • 1 package 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 2 green onions thinly sliced
  • ¼ cup crumbled feta cheese
  • 3 ounces part-skim mozzarella cheese shredded (¾ cup)
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup grape or cherry tomatoes

Instructions

  • Preheat broiler.
  • In large bowl, with wire whisk or fork, beat whole eggs, egg whites, spinach, green onions, feta, ½ cup mozzarella, and salt until blended.
  • In broiler-safe nonstick 10-inch skillet, heat oil over medium heat until hot.
  • Pour egg mixture into skillet; arrange tomatoes on top, pushing some down.
  • Cover skillet and cook frittata until egg mixture just sets around edge, 5 to 6 minutes.
  • Place skillet in broiler 5 to 6 inches from source of heat and broil until frittata just sets in center, 4 to 5 minutes.
  • Sprinkle with remaining ¼ cup mozzarella; broil until cheese melts, about 1 minute longer.
  • To serve, gently slide frittata out of skillet and onto serving plate; cut into wedges.
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Course; Cheese / Side Dish
Cuisine; European / Italian