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Spinach and Parmesan Frittata Recipe
|Sour cream||1⁄2 Cup (8 tbs)|
|Minced green onion||2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Minced fresh garlic||1⁄4 Teaspoon|
|Fresh spinach/Half of a 10 ounce / 280 gram package frozen spinach||1⁄2 Pound|
|Finely chopped fresh parsley||2 Tablespoon|
|Freshly grated parmesan cheese||2 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
Calories 309 Calories from Fat 215
% Daily Value*
Total Fat 24 g37.2%
Saturated Fat 11.7 g58.3%
Trans Fat 0 g
Cholesterol 460.6 mg
Sodium 570.9 mg23.8%
Total Carbohydrates 6 g2.2%
Dietary Fiber 1.9 g7.7%
Sugars 2.8 g
Protein 18 g36.5%
Vitamin A 137% Vitamin C 46.8%
Calcium 24.3% Iron 22.9%
*Based on a 2000 Calorie diet
Frittata: Wash fresh spinach in at least 2 changes of lukewarm water; remove coarse stems.
In heavy saucepan, cook fresh spinach, covered, in water clinging to leaves just until wilted, about 3 minutes.
Drain fresh or frozen spinach in sieve, press out moisture and chop finely.
Return spinach to sieve and press out moisture again.
In large bowl, beat together eggs, parsley, Parmesan, salt, pepper and nutmeg.
Stir in spinach.
In 10-inch (25 cm) skillet over medium heat, melt butter; cook onion until translucent, 3 to 5 minutes.
Pour in frittata mixture; cook until bottom sets, lifting frittata with spatula to allow uncooked eggs to flow underneath and set.
When edges are firm but top is still moist, cover skillet with large plate; turn over together and slide frittata back into skillet, cooked side up.
Cook for 1 to 2 minutes longer or until bottom is set.
Transfer to heated platter and serve immediately, cut in wedges; pass sauce to pour over.