Diane Henderiks' Veggie and Cheese Fritatta
Just in Time for Breakfast or Brunch
Before you start, hit the grocery store:
3 3/4lb skinless, boneless chicken breast
14 large tomatoes
2 whole ripe pineapples or 3 – 14oz cans of juice-packed pineapple chunks
1 1/2dozen eggs
17 ounces fresh baby spinach
10ounces lowfat cheddar cheese in block or 2 1/2cups shredded
1pound whole wheat penne pasta
Pantry items
Black pepper
Salt
Chicken or vegetable broth; low sodium
Dijon mustard
Flour
Garlic
Herbs; fresh or dried
Olive oil
Red wine vinegar
Soy sauce; low sodium
Ingredients
Cooking Directions
Place oven grate about 8 inches from broiler and preheat oven to 375°. Heat 1t olive oil in large oven safe skillet over medium heat. Add spinach, tomatoes and garlic and saute 4 minutes until spinach wilts. In a large bowl, whisk the eggs and egg whites. Stir in spinach mixture and cheese and season with salt and pepper.
Heat remaining 2t oil in the same pan. Add egg mixture, reduce heat to low and shake the pan to level ingredients. Place pan in oven and bake for 10 minutes until the eggs are just set. Turn oven up to broil, place pan on rack under broiler for 2 minutes until just browned. Remove from heat, slice into 4 pieces and serve with sliced tomatoes and freshly ground black pepper.
