Frittata with Tomato Basil Risotto
An Italian omelet with all the fixings mixed right in for a delicious breakfast or main dish offering.
1 (5.5-ounce) package risotto with tomato and basil, cooked and kept warm
1 tablespoon olive oil
1 clove garlic, finely chopped
1/4 teaspoon crushed red pepper
1 (10-ounce) package frozen spinach chopped, cooked and drained well
10 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
3 2/3 cups shredded Montery Jack cheese
1 medium tomato, thinly sliced
1 tablespoon chopped fresh basil
- Heat olive oil in large, nonstick skillet over medium heat. Add garlic and crushed red pepper; cook for 30 seconds. Stir in risotto and spinach; cook, stirring frequently, for 2 to 3 minutes.
- Beat eggs, milk, salt, onion powder and black pepper in large bowl. Pour over risotto mixture; stir quickly to distribute ingredients. Reduce heat to low; cover.
- Cook for 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with cheese; top with sliced tomato. Cover; cook for 2 to 3 minutes or until cheese is melted.
- Sprinkle with basil; cut into wedges.
Makes 8 servings.