Baked Spinach Frittata

Ingredients

6 eggs baked
3/4 cup (175 mL) milk
1/4 tsp (1 mL) salt
sprinkle ground nutmeg
to taste pepper
10 oz (300 g) box frozen chopped spinach, thawed, squeezed dry, finely chopped
1/2 cup (125 mL) fresh parmesan cheese, finely grated
2 tbsp (30 mL) fresh parsley, chopped (1 1/2 tsp or 7 mL flakes)
2 medium roma (plum) tomatoes, halved, seeds removed, sliced
12 kalamata olives (Greek), pitted and sliced
3 - 4 deli ham slices, thin, cut into strips

Directions

Beat eggs with whisk in large bowl until frothy. Add next 4 ingredients and beat.

Add spinach, Parmesan cheese and parsley. Stir until well combined. Pour into 2 quart (2L) casserole.

Layer tomato slices, olives and ham on top. Bake, uncovered, in 350 F (175 C) oven for about 40 minutes until set.

Makes: 6 servings

Preparation: 10 minutes

Cooking: 40 minutes

Nutrients per serving:

Calories: 178
Protein: 14 g
Carbohydrate: 7 g
Fat: 10.4 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this new book, go to The Store.