Tomato-Herb Frittata

Ingredients

• 6 oz baby spinach fresh
• 10 oz canned tomatoes diced green drained canned
• 12 large eggs beaten
• 0.5 cup alouette garlic & herbs spreadable cheese crumbled
• 1  garlic clove minced
• 2 tablespoons olive oil 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• spatula

Directions

1. Preheat oven to 35
2. Heat oil in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat.
3. Add garlic, and saut 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.
4. Add tomatoes and green chiles, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted.
5. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.
6. Bake at 350 for 12 to 15 minutes or until set and lightly browned.
7. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges.
8. *1 (32-oz.) carton egg substitute may be substituted. Increase bake time to 16 to 18 minutes or until set.
9. **Plain feta cheese may be substituted.
10. Note: We tested with Ro-Tel Mild Diced Tomatoes and Green Chilies.
11. Try These Twists!
12. Tomato-Sausage Frittata: Brown 1/2 lb. ground pork sausage in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; remove from skillet, and drain. Wipe skillet clean. Proceed with recipe as directed, adding sausage with tomatoes and green chiles in Step Hands-on time: 34 min.; Total time: 51 min.
13. Bacon-Mushroom Frittata: Prepare recipe as directed in Step 1, sauting 1/2 cup sliced fresh mushrooms in hot oil 2 to 3 minutes or until browned. Proceed with recipe as directed, stirring 3 cooked and chopped bacon slices in with tomatoes. Hands-on time: 24 min.; Total time: 46 min.
14. Eggplant-and-Olive Frittata: Prepare recipe as directed in Step 1, sauting 1 cup peeled and chopped eggplant 5 minutes or until tender. Proceed with recipe as directed, stirring 1/2 cup sliced black olives in with tomatoes. Hands-on time: 32 min.; Total time: 49 min.