Italian Omelet W/ Spinach & Parmesan
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Italian Omelet W/ Spinach & Parmesan
  Italian    Spinach    Breakfast    Eggs  
Last updated 6/12/2012 12:57:24 AM. Recipe ID 19940. Report a problem with this recipe.
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      Title: Italian omelet w/ spinach & parmesan
 Categories: Newspaper, Breakfast, Italian, Eggs
      Yield: 2 Servings
 
      6    Eggs
    1/4 c  Parmesan cheese; grated
      1 ts Salt
    1/2 ts Black pepper
      2 tb Olive oil
      2 cl Garlic; minced
      1 pk Frozen chopped spinach;
           .  thawed & squeezed dry
 
  Beat eggs in medium bowl with cheese, salt and pepper. Set aside.
  
  Heat oil in large non-stick, oven-proof skillet over medium-high
  heat. Add garlic; saute until golden, about 2 minutes. Add spinach.
  Cook until any liquid that it throws off has evaporated, about 4
  minutes.
  
  Preheat broiler. Pour egg mixture into pan with spinach; cook until
  frittata is almost set, about 5 minutes. Slide skillet under broiler;
  cook until frittata is firmly set and top is browned, not more than 1
  or 2 minutes, so pay close attention. Cut frittah into wedges and
  serve.
  
  Makes 2 servings. ** Milwaukee Journal Sentinel -- Food section -- 29
  November 1995  **
  
  Scanned and formatted for you by  The WEE Scot  -- paul macGregor
 




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Recipe ID 19940 (Apr 03, 2005)

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