Spinach-argula Friatta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 8 ounces baby arugula
• 4 large eggs
• 5 large egg whites
• 1 1/2 tablespoons freshly grated parmigiano-reggiano cheese
• salt (to taste)
• pepper (to taste)
• 4 teaspoons vegetable oil
• 1 medium shallot, thinly sliced
• 1 medium frying pepper, thinly sliced
• 1 teaspoon chopped thyme

Recipe

• 1 in a 9 inch ovenproof nonstick skillet bring 1/4 cup water to a boil over high heat.
• 2 add spinach, and cook stirring until wilted, about 1 minute.
• 3 using tongs, transfer spinach to a collander, and repeat with argula.
• 4 gently squeeze the greens dry, and coarsely chop them, and wipe out the skillet.
• 5 preheat oven to 400 degrees.
• 6 in a bowl, whisk the eggs, egg whites, cheese, and a large pinch of salt, and black pepper.
• 7 heat 3 tablespoons of the oil in the skillet, and add shallot, and sliced pepper and cook over moderate heat, stirring, until the pepper is just tender, about 4 minutes.
• 8 add the thyme, and the chopped greens, and cook, stirring, until hot.
• 9 season with salt, and black pepper.
• 10 add remaing teaspoon of oil to the vegetables, then pour into the egg mixture.
• 11 tilt the skillet, to evenly distribute the eggs and cook over moderately low heat until set around the edges, about 3 minutes.
• 12 bake the frittata on the top shelf of the oven for 4 minutes, until just set.
• 13 invert the friatta onto a plate and cool slightly.
• 14 cut into wedges, and serve.