Frozen creamed spinach makes this baked egg frittata quick, easy and delicious. A great way to have vegetables at breakfast!
- 1 package (9 ounces) STOUFFER'S Creamed Spinach
- 8 large eggs
- 2 tablespoons butter
- 1 cup (4 ounces) shredded cheddar cheese
PREPARE creamed spinach according to package directions. Let cool for 10 minutes.
BEAT eggs in a large bowl. Add 1 cup cooled creamed spinach. Stir to combine.
MELT butter in a large skillet over medium heat. Pour egg mixture into pan. Cover; cook for 8 minutes or until center is set. Remove from heat; sprinkle with cheese.
BROIL for 2 to 4 minutes or until cheese is bubbly and golden.
Cook’s Tip: Use leftover creamed spinach as a side dish for dinner.
Nutritional Fact: Spinach is an excellent source of beta-carotene, a powerful disease-fighting antioxidant.