prep 2:00 total 2:00
While boiling the spinach in salted water, whisk the eggs for a frittata. Saute the onion in olive oil until soft and pliable, but not browned. Add the whisked eggs. Add the spinach that has been well drained and cook for a few minutes. When the bottom of the frittata is set, flip it over and cook the other side. Then set the frittata aside.
Although this is a fairly straightforward and simple dish, it was one my mother shied away from. It was usually my father, and later me, who would put this dish together for company . . . usually on a Sunday afternoon. We would slice the turkey breasts and serve one or two slices per person. If we were lucky we also had the turkey stuffing and yams and cranberry sauce to go along with the ridch turkey breasts
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