Friday, September 10, 2010

Spinach Frittata

Copy of FOOD 098
The best thing about a Frittata? I can throw whatever vegetables or leftover meats I have into a little dish, toss in some beaten eggs, cheese, bake it, then call it a Frittata! Easy, filling and very little mess. You can pre-cook the spinach and onions or not (I did saute them together in the above photo) But it will be delicious either way. This recipe is perfect for two servings - serve with a lovely salad and dinner is done.
6 eggs
2 cups and an extra handful baby spinach
1/2 cup Gruyere cheese (sharp white cheddar also very yummy)
1/4 cup chopped red onion
1/4 cup chopped ham (or whatever meat you have - or skip this ingredient all together)
1/4 cup milk (I always have 2% in the house so that is what I used)
salt and pepper
Oven to 400
If you want to cook the spinach and onions first - in a small skillet heat a tablespoon of olive oil - add onions and cook until softened (about 3 minutes) add spinach and cook just until wilted. Season with salt and pepper, mix - then leave it all in the pan.
Whisk together the eggs, cheese, milk, a little salt (for me this is 2 turns of the salt grinder) and a pinch of pepper. Add spinach mixture to egg mixture. Mix well then divide evenly between 2 oven safe bowls or medium sized ramekins. Can add a bit more grated cheese to top.
Bake 20 to 25 minutes or until puffed and golden brown on top

No comments:

Post a Comment