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Spinach and mozzarella frittata

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 2 PEOPLE

eggs, 3
extra virgin olive oil, 1 tablespoon
diced onion, 1/2 cup
egg whites, 1/2 cup
milk, ¼ teaspoons
1 cup
2% shredded mozzarella cheese, divided
egg whites, 3
black pepper, 1/4 teaspoon
white pepper, 1/4 teaspoon
chopped baby spinach with stems removed, 1 (packed) cup
diced tomato, 1
salt

PROCEDURE

Heat oil in a small pan and toss the onion on medium heat until it gets tender (for about 5 minutes).Then, lightly spray the inside of the slow cooker using nonstick cooking spray. In a large bowl and mix 3/4 cup mozzarella cheese, sautéed onion and the rest of the ingredients. Then, whisk them to combine and pour into a slow
cooker. Sparkle the top of eggs mixture with the remaining 1/4 cup cheese. Then, cover and
cook on low temperature for 1–1 ½ hours. A good way to check is inserting a knife inserted in the center: if it comes out clean, it’s ready.

Thanks to: I Love Yummy Recipes

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