Spinach & Herb Frittata

Low Carb Recipes
SPINACH & HERB FRITTATA
If you find the prospect of turning over a Spanish tortilla daunting, try this Italian version of a flat omelet, which finishes cooking under a broiler.

INGREDIENTS
4 tbsp olive oil
6 large eggs
9 oz / 250 g young spinach leaves, any coarse stems removed, rinsed
6 large eggs
3 tbsp finely chopped mixed fresh herbs, such as flat-leaf parsley, thyme, and cilantro
2 tbsp freshly grated Parmesan cheese, plus extra for garnishing
salt and pepper
fresh flat-leaf parsley sprigs, to garnish
mixed salad greens, to serve

1. Heat a 10-inch/25-cm nonstick skillet with a flameproof handle. Add the olive oil and heat. Add the scallions and cook for 2 minutes.
2. Add the spinach and cook until it just wilts.
3. Beat the eggs in a large bowl and season to taste with salt and pepper. Using a slotted spoon, transfer the spinach and onions to the bowl of eggs and stir in the herbs. Pour the excess oil left in the pan into a heatproof pitcher, the scrape off the crusty bits from the bottom of the pan.
4. Reheat the pan. Add 2 tablespoons of the reserved oil. Pour in the egg mixture, smoothing it into an even layer. Cook, shaking the pan occasionally, for 6 minutes, or until the bottom is set when you lift up the side with a spatula. Preheat the broiler.
5. Sprinkle the top of frittata with the Parmesan cheese, then place under the hot broiler and cook for 3 minutes, or until the excess liquid is set and the cheese is golden.
6. Remove from the heat and slide the frittata onto a serving plate. Let stand for at least 5 minutes before cutting and garnishing with extra Parmesab and parsley. Serve with a mixed salad.

Nutritional Information
Calories 145
Protein 8g
Carbohydrate 1g
Sugars 0g
Fat 12g
Saturates 13g

Source : Time to cook low carb