EAST TEXAS (KYTX) -- This week on FRESH Ideas I was joined by Tyler Morning Telegraph Religion Editor, Rebecca Hoeffner. She recently tried to make a frittata but was not very successful. On FRESH Ideas we talked about the proper technique for cooking the frittata and the best way to remove it from the pan.
3 whole eggs
7 egg whites
1/2 teaspoon salt
1/2 teaspoon pepper
1 – 9 ounce bag of spinach, chopped
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
Heat a 9-inch ovenproof nonstick sauté pan over medium heat. Add the spinach and sauté until wilted. Remove the spinach and set aside. Spray the pan with nonstick cooking spray and return it to the stove over medium heat. In a large bowl vigorously whisk the eggs, egg whites, salt and pepper. Pour the eggs into the sauté pan. Add the spinach, tomatoes and cheese. Do not stir. Remove from the heat and place in a 325 degree oven until eggs are cooked through and firm to the touch. Use a spatula to loosen the frittata from the edges of the pan. Slide or flip the frittata onto a plate. Cut into wedges to serve. Note: Ovenproof nonstick pans have metal or silicone handles and are ovenproof under 400 degrees. Nonstick pans should not be put under the broiler because of possible damage to the coating.
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