Title: Italian Omelet W/ Spinach & Parmesan
Categories: Breakfast Italian Eggs
Yield: 2 Servings

6		Eggs
1/4	c	Parmesan cheese; grated
1	ts	Salt
1/2	ts	Black pepper
2	tb	Olive oil
2	cl	Garlic; minced
1	pk	Frozen chopped spinach;
		. thawed & squeezed dry

Beat eggs in medium bowl with cheese, salt and pepper. Set aside.

Heat oil in large non-stick, oven-proof skillet over medium-high heat. Add garlic; saute until golden, about 2 minutes. Add spinach. Cook until any liquid that it throws off has evaporated, about 4 minutes.

Preheat broiler. Pour egg mixture into pan with spinach; cook until frittata is almost set, about 5 minutes. Slide skillet under broiler; cook until frittata is firmly set and top is browned, not more than 1 or 2 minutes, so pay close attention. Cut frittah into wedges and serve.

Makes 2 servings. ** Milwaukee Journal Sentinel -- Food section -- 29 November 1995 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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