This recipe comes from the August 2010 issue of Southern Living . I intended to take a picture of the finished product because it was so pretty, but it was a busy week night & I failed to make that happen. When I made it, I used the tomato-sausage variation that they offered. After some initial skepticism, even the kids ate it. Yummy & easy!
2 T olive oil
1 garlic clove, minced
1/2 (6 oz) package fresh baby spinach
1 (10 oz) can mild Rotel, drained
1/4 tsp salt
1/4 tsp pepper
12 large eggs, beaten
1/2 C crumbled garlic-and-herb feta cheese
Preheat oven to 350 degrees. Heat oil in a 10-inch (2-inch deep) ovenproof nonstick skillet over medium-high heat.
Add garlic & saute 1 minute. Stir in spinach & cook, stirring constantly, 1 minute or just until spinach begins to wilt.
Add Rotel, salt & pepper; cook, stirring frequently, 2-3 minutes or until spinach is wilted. Add eggs & sprinkle with cheese. Cook 3-5 minutes, gently lifting edges of frittata with a spatula & tilting pan so uncooked portion flows underneath.
Bake at 350 degrees for 12-15 minutes or until set & lightly browned. Remove from oven & let stand 5 minutes before cutting into wedges to serve.
Brown 1/2 lb ground pork sausage in skillet over medium-high heat, stirring often. Remove from skillet, drain & wipe skillet clean. Proceed with recipe as directed, adding sausage with the Rotel in step 3.