It's the day after Christmas and all through the house... your family is craving something to eat that is not sweet, fatty, and over the top!
What you need
6 whole eggs and 6 egg whites
¼ cup Tessemae’s Italian Dressing
1 tablespoon oil
8 ounces mushrooms, sliced
4 scallions, thinly sliced
5 ounces baby spinach
8 slices prosciutto
What to do
Preheat your oven to 375F. Beat the whole eggs and egg whites with 2 tablespoons Italian and set aside.
In a medium nonstick skillet, heat the olive oil over medium-high. Add the mushrooms and scallions and season with salt and pepper. Cook until the mushrooms are tender. Stir in the baby spinach and cook until wilted and all of the liquid in the bottom of the pan has evaporated.
Pour in the eggs and stir with a rubber spatula. Scatter the prosciutto and continue to stir, until the eggs have thickened slightly, about 1 minute. (This step will lead to less baking time, don’t fully scramble the eggs, just stir so that some of them start to set up.) Sprinkle with salt and pepper and transfer the frittata to the oven. Cook until just set, about 15 minutes.
Toss the remaining spinach with 2 tablespoons Italian and serve with the frittata.
Serves 4 to 6