Monday, April 29, 2013

Green Chile Spinach Frittata

This slightly spicy take on an Italian classic is a welcome breakfast, light lunch or dinner option. Gluten free and vegetarian, this is a filling, yet nutritious meal. Of course, meat can always be added and that is always another option in our home.
This is an excellent way to start the Cinco de Mayo celebration!!
We favor Frittata's of all kind, especially during the Spring and Summer months, when fresh produce is at it's peak. 
Right now Spinach, Asparagus, Strawberries and Peas reign.

I always try to have Spinach in my frig. My daughters love to make Green Smoothies, I throw it in sauces, sandwiches, salads.....anything I can.

Spinach is a "super food", remember Pop Eye!!! Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids

Whew! No wonder Pop Eye ate his Spinach.  

Adding in diced Green Chiles and Salsa gives this particular version a little Spicy "kick". Dressing it with heart healthy Avocado and lowfat sour cream or greek yogurt also adds nutrition and a wonderful creaminess.

Start by sauteing diced onions, green pepper and garlic. To this add big handfuls of fresh spinach, so much it almost overflows....

 Then in no time at all, after cooking for 4-5 minutes.....
To this vegetable base, add the eggy goodness and then bake for 18-20 minutes or until eggs are just set in the center. 
Oh, look at that cheesy goodness!

  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 1 green pepper, diced
  • 1-2 garlic cloves , minced
  • 1 6 oz. bag Spinach, fresh
  • 6-8 eggs
  • 1/2 cup milk
  • 4 oz. can of Diced Green Chiles-I love Trader Joe's Hatch Valley Fire Roasted.
  • 3/4 cup prepared salsa
  • 1 cup cheddar cheese, shredded
  1. Preheat the oven to 350F and heat the oil in a large oven proof saute pan or cast iron pan, on medium.
  2. Saute the onions and peppers until translucent, about 5-6 minutes. 
  3. Add in garlic and cook for 1 minute. 
  4. Toss in Spinach and using tongs, turn and cook until wilted, about 4-6 minutes. 
  5. Meanwhile, in a mixing bowl, beat eggs with milk, green chiles and salsa. 
  6. Pour over vegetables and sprinkle cheese over the top. 
  7. Bake in the in oven for 18-20 minutes, or until center is almost set (dish will continue to cook once removed). 
  8. Serve with your favorite condiments-Avocado, salsa, sour cream. 
This recipe is shared on:
Busy Monday
Recipe Sharing Monday
Made By You Monday
Martha Monday's Link Party@Watch Out, Martha!
Mop It Up Monday
Open Call Social
Mix it up Monday @ Flour Me with Love
Mealtime Monday @ Couponing and Cooking
Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms
My Meatless Mondays @ My Sweet and Savory
All My Bloggy Friends @ Love Bakes Good Cakes
Make The Scene Monday@Alderberry Hill
Clever Chicks Blog Hop@The Chicken Chick
Finding The Pretty&Delicious@Your Home-based Mom
I Love My Disorganized Life