Spinach and Cheese Frittata

This is a great weekend breakfast full of protein from the eggs and green goodness from the spinach. You can even enjoy a slice cold the next day for lunch. Yum!

Spinach and Cheese Frittata

2 tablespoons extra virgin olive oil
4 scallions
5 ounce package baby spinach
kosher salt and pepper
8 eggs
4 tablespoons panka bread crumbs
1/2 cup grated Gruyere or crumbled feta cheese

Preheat oven to 450°. Heat olive oil in a nonstick ovenproof skillet over medium heat. Add scallions and spinach and cook until wilted. Add 1/2 teaspoon slat and pepper to taste. Whisk eggs in bowls with 3/4 cup water and add 2 tablespoons breadcrumbs. Add egg mixture and cheese to skillet and stir to combine. Sprinkle with remaining 2 tablespoons breadcrumbs. Transfer skillet to oven and bake until frittata is set and top is golden, about 15 minutes. Enjoy!

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