Spinach Olive Frittata

Frittata is an Italian Egg Omlette made out of eggs with different combinations of vegatables and or meat. Sometimes it is even made out of pastas. Its an easy way to sneak the vegetables for your picky kids. Frittatas are slow cooked over the stove and can be broiled or baked. They are an easy breakfast or brunch for a weekend morning, complete and fulfilling. 

You can use fat free version of dairy to keep your calories down too.

INGREDIENTS:

Large Eggs             - 8

Chopped Spinach   - 2 Cups

Onion Red/White     - 1

Black Olives             - 20 no

Jalapeños Chopped - 1 Tblsp 

Sun Dried Tomatoes - 1 Tblsp 

Mozzarella Cheese    - 1/2 Cup

Parmesan Cheese     - 1/4 Cup

Milk Regular/Fat free  - 4 Tblsp 

Olive Oil                      - 2 Tblsp 

Pepper Powder           - To taste

Salt                              - To Taste

METHOD :

              Pre heat oven to 400 degrees Farenheit.

Chop all the vegetables and keep them ready.

Break the eggs into a mixing bowl, whisk together with milk, parmesan and the sundried tomatoes, add enough salt and pepper and keep aside.

Heat an iron  skillet or oven proof pan over the stove at medium heat. Add olive oil and fry the onions. When they turn translucent add the spinach and fry for 2 mins until it starts wilting. Then add the chopped jalapeños and olives. Fry for a min. Reduce the flame,spread the vegetables over the pan and pour the beaten egg mixture. Sprinkle the mozzarella cheese over this. Cook over the stove until the egg settles down a little bit and then transfer the pan to the oven.

Bake for about 15 to 18 mins until the frittata is puffy and golden or toothpick inserted comes out clean.

Remove from the oven and let it cool for five minutes in the counter. Slice and serve.