Frittata Florentine
My family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it’s loaded with ingredients we tend to have at the ready. —Jenny Flake, Newport Beach, California
Ingredients
- 6 large egg whites
- 3 large eggs
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/4 cup finely chopped sweet red pepper
- 2 turkey bacon strips, chopped
- 1 cup fresh baby spinach
- 3 tablespoons thinly sliced fresh basil leaves
- 1/2 cup shredded part-skim mozzarella cheese
Directions
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1Preheat broiler. In a small bowl, whisk the first 6 ingredients.
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2In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add onion, red pepper and bacon; cook and stir 4-5 minutes or until onion is tender and bacon is cooked. Reduce heat to medium-low; top with spinach.
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3Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath; cook until eggs are nearly thickened. Remove from heat; sprinkle with basil, then cheese.
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4Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
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