Spinach, Tomato and Parmesan Frittata
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 3 cups loosely packed chopped fresh spinach
- 4 tablespoons butter
- 1 tablespoon TABASCO® brand Original Red Sauce
- 1/3 cup chopped tomato, seeds removed
- 1/2 cup grated Parmesan cheese
Preparation
Preheat oven to broil. In a small bowl, whisk together eggs, milk, thyme, and salt. Melt butter in 10-inch oven-safe skillet over medium heat. Add spinach and sauté until just wilted, about 1 minute. Whisk TABASCO® Sauce into egg mixture, lower heat to medium-low, and pour in eggs. Cook for 2 minutes, stir, and continue cooking until bottom is set, about 2 more minutes. Sprinkle the top with chopped tomato and cheese.
Place skillet under the broiler and cook until frittata is golden, 5 minutes. Let sit for 5 minutes and serve.
Makes 4 servings.
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