Wednesday, December 7, 2011

spinach frittata

Spinach Frittata Recipe


  • 1 lb spinach leaves (about 2 bunches), cleaned, chopped
  • 1 Tbsp olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 large clove garlic, minced
  • 9 large eggs
  • 2 Tbsp milk
  • 1/3 cup grated Parmesan cheese
  • Sausage, cut into small pieces
  • Salt and freshly ground pepper to taste
  • 3-6 oz goat cheese


1 Preheat oven to 400°F.
2 Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.
3 In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
4 Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic.  OR, sautee in regular skillet for about 5 minutes and then transfer to oven-safe dish.
5 Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.  Transfer to oven-safe dish (I use pie dish).
6 Sprinkle bits of goat cheese over the top of the frittata mixture. Bake for at least 15 minutes (depending on how "set" mixture was in skillet, this could be as much as 45 min) until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. 
Cut into quarters to serve. Serves four+

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