My mom sent me a text yesterday asking if I had a recipe for a spinach frittata. She lost her recipe and has a taste for one for dinner tonight. Running a B&B you’d figure I would have a number of different frittata recipes. But no, not a single recipe. That doesn’t mean I don’t make frittatas, I make them all the time. I just make up the recipe as I go. Here is the basic recipe I use when cooking for 4 people – (With the exception of the eggs, I generally eyeball amount of each of the ingredients – just like my Gran – so don’t feel compelled to take the amounts as gospel.)
- 6 eggs
- 1/2 lb spinach
- 1/2 a small onion – chopped ( about 1/3 cup)
- 1/3 to 1/2 cup of grated cheddar, swiss or Parmesan cheese plus additional for the top of the fritatta
- a splash of milk or cream
- salt and pepper to taste
- 2 tbl butter
- 1 tbl olive oil or any vegetable oil
Whisk together the eggs, milk or cream, cheese salt and pepper and set aside.
Heat the butter and oil in the frying pan. Add the onions and cook until softened. Add the spinach and cook until wilted. Pour the egg mixture over the spinach and onions. Lift the sides of the spinach to allow the egg mixture to flow under the spinach. Cover and cook on top of the stove for 10 to 12 minutes – or until the center of the frittata is set.
Sprinkle additional cheese on top and place under the broiler until the top has turned golden brown. Remove from the broiler and let cool several minuted before cutting.
The thing I love about frittatas is that you can use anything in the fridge. You can add mushrooms, potatoes, olives, meat, etc. Sometimes I make an Italian themed frittata for guests with mozzarella, spinach, mushrooms, pepperoni and Parmesan cheese. I serve it with leftover red sauce. Or a Mexican themed frittata with chorizo, taco cheese, jalapeno (or green pepper if a guest has spicy issues) and either salsa or home made red or green chili sauce.
Endless possibilities! And with Lent less than one week away, a great meatless meal!