Spinach Onion Frittata

To anyone who knows us even slightly, it should come as no surprise that we missed the chickens while on our road trip last week. Despite the attention that they lacked, the daily production reports made us very proud. The gals were definitely on their A game — and continue to be.  So the inspiration for egg main courses has reached new heights.

Beautiful eggs laid by happy hens!
Beautiful eggs laid by happy hens!

 

Sarah’s daily reports of the Blue Dahlia’s Frittata of the Day has sparked a frittata kick — completely unseating quiche as the go-to egg dish around here. And it’s about time.  While I love any excuse to consume a pie crust, the interminable wait for a quiche to cook and the stress of taking it out of the oven after several pokes to ensure that it’s cooked enough — but not too much! — is entirely too tedious for a gal of my temperament.

The frittata on the other hand — much more my style. No measuring. No rules. No tedium. Saute whatever is on hand and looks good. Top with eggs and a little cheese. Cook for about 5 more minutes until the egg mixture has set on the bottom. Place under the broiler for another 3 minutes. Done.

This week, it was onion, red pepper and spinach. Tomorrow’s trip to the farmer’s market is going to fuel some more frittata inspiration.

Ingredients

  • 8 eggs, beaten
  • 3/4 cup shredded Monterey jack cheese
  • 1/2 tsp. black pepper
  • 3/4 tsp. salt
  • 2 Tbsp. olive oil
  • 2 medium onions chopped
  • 1 red pepper chopped
  • 3 cups fresh baby spinach

Directions

  • Beat 8 eggs and set aside.
  • Heat olive oil in a 10 inch, oven proof saute pan.  Add onions and red pepper. Cook on medium-high heat until vegetables begin to soften, about 3-4 minutes. Spread vegetable mixture evenly in pan and top with fresh spinach. Cover for 2 minutes to allow the spinach to wilt slightly. Add salt and pepper.
  • Preheat broiler.
  • Pour beaten eggs on top of spinach/vegetable mixture. Top with sprinkled cheese. Cook for 4 to 5 minutes until the eggs on the bottom of the pan have set, and are starting to set on the top.
  • Place pan under the broiler for 3 to 4 minutes until very lightly browned.
  • Serve immediately.

 

 

2 thoughts on “Spinach Onion Frittata”

  1. I don’t have an “ovenable” saute pan. Is that what you use? Or do you slide the frittata onto a pie plate or something before broiling?

    1. I suppose there’s no reason why you couldn’t switch it over to a pie plate–but that’s just one more dish to clean. You could also try covering the pan and let it cook a little longer on the stove. Either would probably work.

Comments are closed.