A quick main course for bruch or an lazy, easy weeknight. Frittata's are high protein and packed with veggies.
Course: Breakfast, Brunch, Main Course
Keyword: eggs, spinach
Author: Trish | The In Fine Balance Food Blog
1small red pepperdiced
1small box baby spinach5oz or 140g clamshell box
¼cupmilkunsweetened, dairy or nondairy, your choice
fresh ground black pepper
1teaspoonall purpose, low-salt, seasoning mixlow-salt, (l Mrs. Dash Garlic and Herb, or your favourite garlic and herb mix)
2oz70g soft goat cheese
Heat olive oil in an oven-safe skillet (like cast-iron) over medium heat. Add red pepper and saute 2-3 minutes. Add green onions and spinach. Saute until spinach wilts. Remove vegetables from pan and set aside.
In a medium bowl lightly beat together eggs, milk, salt, pepper, and seasoning.
Return skillet to the stove-top with heat reduced to medium-low. I don't add any oil at this point, but my cast iron pan is very well seasoned. You may want to add a little oil or spray with cooking spray depending on your pan.
Pour in eggs. Allow eggs to cook and start to just set on the bottom of the pan. Once the bottom has firmed up slightly, add the spinach mixture, spreading evenly over the eggs. Dot the top of the frittata with goat cheese. Continue to cook on stove-top until the top starts to set. You can even cover the skillet with a lid so that the eggs will begin to firm up. It will begin to puff slightly but you will still see a bit of liquid on the top. (which is okay, this will cook under the broiler in the next step.) Total time on the stove-top, on medium-low heat is 8-10 minutes.
Once the eggs are mostly set, but still liquid on top, place the skillet directly under the broiler. Watch carefully, you want the top to brown slightly and cheese to bubble a bit, this will only take a couple of minutes. Serve hot or room temperature.
I haven't tried freezing leftovers, BUT, you can make it in the morning and serve it for dinner. It will reheat nicely and I like leftovers packed in my lunch the next day.Frittata's are good straight out of the oven or room temperature, which makes them great for entertaining. This is an easy brunch recipe when you are serving a few guests You can make this a bit ahead and let if sit while you get some other things done a the last minute when you are serving a crowd.You need some sort of non-stick pan that can go into the oven to make this work. I like my cast-iron skillet.To prevent sticking, let the frittata cool for a while before you try to remove it from the pan. As your frittata cools, it will pull off the sides of the skillet and make removal easier. For this size frittata -- serves about 6 - I like a 12" skillet.