Spinach Frittata

This is a very easy dinner/lunch that is packed with healthy ingredients. You can really add what you want here. I try and get as much spinach in as possible and the sundried tomatoes are also really good for you. I just started reading a great book, Anti Cancer A New Way OF Life by David Servan-Schreiber, MD, PhD. I am learning about what the food we put into our bodies does at a cellular level and how it effects cancer cells. Foods like organic free range eggs, spinach, garlic, onions are all great cancer fighting foods. So far one of the most powerful things I have read in this book is that we all have cancer cells that are dormant within our bodies but not all of us will develop cancer. Food and our environment is showing to have a huge part in this and you can bet I will be adding as much anti-cancer food to my diet as possible.

Ingredients

Makes 3 or more servings

• 1 tbsp olive oil
  
• 1/2 cup onion, diced
  
• 1 clove garlic, minced
• 4 cups fresh spinach
• 3 tbsp sundried tomatoes
• 1/2 chicken sausage, cubed (I used precooked spinach and feta chicken sausage)
• 4 eggs
• 1/4 cup milk
• 1/4 cup Parmesan cheese
• salt and pepper to taste

Directions

To make the frittata: Preheat the oven to 350 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach, sausage and sundried tomatoes. Reduce the heat to low. In a large bowl, beat the eggs with the milk, salt and pepper. Pour the egg mixture over the spinach in the skillet. Cook for 5 to 7 minutes, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes.

Recipe by me.