SALSA AND SPINACH FRITTATA

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Salsa and Spinach Frittata image

The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We whisked it into eggs for a zesty baked frittata.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Yield Makes one 8-inch frittata

Number Of Ingredients 5

1 cup salsa
2 tablespoons unsalted butter
2 cups baby spinach
8 whisked eggs
Coarse salt

Steps:

  • Strain salsa through a fine-mesh sieve; discard liquid. Melt butter in an 8-inch cast-iron skillet over high. Add strained salsa and spinach; cook until spinach is wilted, 2 minutes. Add eggs seasoned with salt. Cook, stirring, until almost set, 2 minutes. Bake at 350 degrees until set, about 12 minutes.

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