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Spinach Frittata

Russ Myers


This vegetable-strewn omelet is excellent as an appetizer when cut into squares or diamonds. Cut in large rectangles an excellent accompaniment as an entree.


★★★★★ 1 vote

6 Dozen Appetizers
15 Min
25 Min


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4 bunch
green onions (approx. 24), finely chopped
4 Tbsp
2 bunch
(approx. 2 pounds) spinach, finely chopped
1/3 c
finely chopped fresh parsley
1/2 tsp
1/4 tsp
freshly ground pepper
1/8 tsp
ground nutmeg (optional)
1/2 c
sour cream
1 1/2 c
shredded gruyere, swiss, or cheddar cheese
3/4 c
shredded parmesan cheese, divided

How to Make Spinach Frittata


  • 1Saute the onions in butter until tender in large frying pan

    Add spinach and saute 2 minutes

    Remove from heat; add parsley, then set aside
  • 2Beat eggs in a bowl until light; mix in salt, pepper, nutmeg, sour cream, shredded cheese, half the Parmesan cheese and the onion mixture
  • 3Pour into well-greased 15 x 10 x 1-inch jelly roll pan

    Sprinkle with remaining Parmesan cheese
  • 4Bake in preheated 350 F oven for 25 minutes, or until set

    Cut into squares or diamonds

    Serve hot.

Printable Recipe Card

About Spinach Frittata

Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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