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Spinach Frittata

Published under: ItalianSpinach

A delicious and easy to make Italian breakfast, lunch or dinner rich in Vitamin A and C.
Spinach Frittata

Baby Spinach Leaves – 150 gms
Butter – 3 tsp
Eggs – 2
Spring Onion – 1, finely chopped
Cheese – 50 gms, crumbled
Coriander Leaves – few, chopped

Cherry Tomatoes – 2, chopped
Green Capsicum – 1, small, chopped
Button Mushrooms – 2, sliced or chopped

1. Heat 1 tsp of butter in a pan.
2. Add the spinach leaves, a pinch of salt and little water.
3. Stir and cook over medium flame until the spinach leaves are wilted and tender, about 2 to 3 minutes.
4. Drain well and chop the leaves.
5. Break the eggs in a bowl.
6. Add salt and pepper powder.
7. Whisk well.
8. Add the cheese, spinach leaves, tomatoes, capsicum, coriander leaves and spring onions.
9. Mix well.
10. Heat the remaining butter in a nonstick pan over medium flame.
11. Add the egg mixture and reduce flame to low.
12. Cover the pan and cook for 6 to 8 minutes or until golden and puffed.
13. If desired, flip it over carefully and cook on the other side for a few minutes.
14. Transfer to a serving plate.
15. Serve.

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Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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