Salsa and Spinach Frittata
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.
- Total Time:
- Yield: Makes one 8-inch frittata
Photography: Bryan Gardner
Source: Martha Stewart Living, November 2015
- 1 cup salsa
- 2 tablespoons unsalted butter
- 2 cups baby spinach
- 8 whisked eggs
- Coarse salt
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.