!['SPINACH AND MOZZARELLA FRITTATA
FRITTATA DI SPINACI E MOZZARELLA
Thanks to www.iloveyummyrecipes.com
@[289103591299173:274:I Love Yummy Recipes]
Ingredients
3 eggs
1 tablespoon extra virgin olive oil
1/2 cup diced onion
3 egg whites
¼ teaspoons 1% milk
1 cup
2% shredded mozzarella cheese, divided
3 egg whites
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1 (packed) cup chopped baby spinach, with stems removed
1 Roma tomato, diced
Salt to taste
Method
First, take a small skillet, add oil and sauté onion on medium heat until it is tender. This should take around 5 minutes. Then, lightly spray the inside of the slow cooker with nonstick cooking spray. Now, take a large bowl and mix sautéed onion, 3/4 cup mozzarella cheese, and the rest of the ingredients. Next, whisk them to combine, and pour into slow cooker. Sparkle the remaining 1/4 cup cheese on top of egg mixture. Then, cover, and cook on low temperature for 1–1 ½ hours. This can also be checked until eggs are set and a knife inserted in the center comes out clean.
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Ingredienti
3 uova
1 cucchiaio di olio extra vergine di oliva
1/2 tazza di cipolla tagliata a dadini
3 albumi
¼ cucchiaini di latte
1 tazza di mozzarella tagliuzzata
3 albumi
1/4 cucchiaino di pepe nero
1/4 cucchiaino di pepe bianco
1 tazza spinaci tritati (rimuovere gli steli)
1 pomodoro Roma tagliato a dadini
Sale qb
Procedimento
Per prima cosa, prendere una piccola padella, aggiungere la cipolla olio e soffriggete a fuoco medio fino a quando non è tenera (per circa 5 minuti). Poi, inumidite l'interno della pentola a cottura lenta con spray da cucina antiaderenti. Ora, prendete una ciotola e mescolare cipolla saltati, 3/4 di tazza mozzarella, e il resto degli ingredienti. Poi, amalgamateli con la frusta e versare nella pentola a cottura lenta. Aggiungere il restante formaggio (1/4 di tazza) al composto di uova. Poi, coprire e cuocere a bassa temperatura per 1 ora e mezza. Potete controllare la cottura inserendo un coltello nel centro; se esce pulito è cotta.'](https://scontent-ord.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/532945_10153048337639274_7090979794059751171_n.png?oh=b84d06592a7784401510562976492800&oe=55972F2B)
SPINACH AND MOZZARELLA FRITTATA
Ingredients
3 eggs
1 tablespoon extra virgin olive oil
1/2 cup diced onion
3 egg whites
¼ teaspoons 1% milk
1 cup
2% shredded mozzarella cheese, divided
3 egg whites
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1 (packed) cup chopped baby spinach, with stems removed
1 Roma tomato, diced
Salt to taste
Directions
First, take a small skillet, add oil and sauté onion on medium heat until it is tender. This should take around 5 minutes. Then, lightly spray the inside of the slow cooker with nonstick cooking spray. Now, take a large bowl and mix sautéed onion, 3/4 cup mozzarella cheese, and the rest of the ingredients. Next, whisk them to combine, and pour into slow cooker. Sparkle the remaining 1/4 cup cheese on top of egg mixture. Then, cover, and cook on low temperature for 1–1 ½ hours. This can also be checked until eggs are set and a knife inserted in the center comes out clean.
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