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Fresh Herb and Cheese Frittata

Fresh Herb and Cheese Frittata
Makes: 4  servings Prep 10 mins Cook 7 mins


  • 2 cups  fresh baby spinach
  • 1/2 cup  basil leaves
  • 1/2 cup  parsley leaves
  • 1/4 cup  chives, roughly chopped
  • 1 1/2 tablespoons  fresh tarragon
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon  kosher salt
  • 2 tablespoons  reduced-fat milk
  • 2 tablespoons  plus 1 teaspoon extra-virgin olive oil
  • 6 large eggs
  • 1/2 cup  grated Manchego
  • 1/4 teaspoon  freshly ground black pepper


1. Preheat the broiler and position an oven rack 4 inches from the heat.

2. In a food processor, combine the spinach, herbs, garlic and salt. Add the milk and 2 tablespoons of the oil. Pulse until the mixture forms a pesto like paste.

3. In a bowl, whisk together the eggs. Whisk in spinach mixture, 1/4 cup of the Manchego and the black pepper.

4. Heat remaining oil in a 10-inch ovenproof skillet over medium-low heat. Pour in egg mixture and cook, without stirring, until the frittata sets around the edges, about 5 minutes. Sprinkle with remaining Manchego.

5. Transfer the pan to the oven and broil 1 to 2 minutes until golden and firm to the touch. Slice and serve.

From FitnessMagazine.com