Friday, January 7, 2011


A frittata is a Mexican omelette.  You can get way creative with frittatas!  You can fit it into any season, using seasonal ingredients.  Or, use up things in the fridge that are on the verge of being compost.  Once you make a few, you'll get the idea of how they turn out best.  They are quick and easy for breakfast, lunch, or dinner.

Spinach and Onion Frittata

1 T. canola oil
1 onion, diced
1 clove garlic
1 10 oz. package frozen spinach, thawed and well drained
6 eggs
3 T. milk
1/2 c. shredded cheddar, Monterey jack, or Colby cheese

Preheat the oven to 350 degrees.  Heat the oil in a 10 inch cast-iron skillet (my favorite), or an oven-proof pan, over medium heat.  Sauté the onion and garlic until soft, about 5 minutes.  Put the spinach in the pan and heat through.

Meanwhile, beat the eggs with the milk and cheese.

When the spinach is heated, pour the egg mixture into the pan.  Stir slightly to make sure the all the veggies get coated with egg.  Cook for about 2 minutes without stirring.  Put the entire pan into the hot oven and bake for 10 minutes.  Let the frittata cool a bit before cutting.

More Frittata Ideas:

You can’t really go wrong with the veggies in a frittata.  For each frittata you’ll need about 3 cups of veggies, 6 eggs beaten with about 3 tablespoons of milk, and 1/2 cup cheese.  You can add extra cheese if you’d like, or leave it out all together.

-  Spinach and sweet potato
-  Pepper and onion (hot peppers are great too, if you like that sort of thing)
-  Swiss chard, white potatoes, and onion
-  Mushrooms, onions, and garlic

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