Sunday, May 23, 2010

Spinach Frittata

More spinach means another spinach recipe.  Next to the Strawberry Spinach Salad, this one is my favourite. This recipe is incredibly easy, flexible and forgiving.  In fact, I usually don't follow a recipe when making a Fritatta, just whip up some eggs, add some seasoning and toss in whatever is left in the fridge (peas, broccoli, ham, bacon, peppers, etc.).
Spinach Frittata Recipe
1 Tbsp (15 ml) Canola Oil or Bacon Fat
4 eggs
60 ml milk
60 ml grated cheddar cheese (or whatever type you prefer)
small bunch of fresh spinach
bunch of fresh chives chopped

In an oven proof skillet (very important for this recipe), heat the oil or bacon fat.
Add the chopped chives and sauté for 1 minute just to release the flavours.
Add the spinach and pack down.  Sauté until just starting to wilt.
Meanwhile, whip 4 eggs in a bowl until well mixed.  
Add milk and seasoning to the eggs.
Pour egg mixture over spinach.
Cook on medium high heat until the bottom sets and begins to brown (about 3 minutes).  The top will still be moist.
Sprinkle cheese on top of the mixture.
Place under the broiler of your oven (be sure your oven rack is in the top rack).
Broil until the top of the frittata is set and starts to brown (about 3 minutes).
Take out of oven and let sit for 2-3 minutes for the inside to set.
Slice into wedges and serve.

Makes: one 9" frittata (2 adult sized lunch portions)

My mom always put nutmeg with eggs and with spinach, so it just seems natural to put nutmeg in a spinach and egg recipe.  It's a classic, nostalgic taste that reminds me of my mom's home cooked meals.

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