Spinach Frittata
You have everything you need to make this.
Almost any vegetable or meat from the fridge will do as a filling, but chop them into relatively small pieces and make sure you’ve got them cooked before you mix them in. There's so much beauty in this recipe: complete ingredient freedom, the fact that many different combinations will taste good, and the feeling of every time being like the first time.
Try toasting nuts in a dry pan over high heat until they turn golden. Watch them like their life depends on it. They go from “golden brown and fragrant” to “burned beyond recognition” in mere moments.
Prep Time: 10 Minutes
Cooking Time: 20 Minutes
Yield: 4-5 Servings
Ingredients:
½ lb Fresh Spinach (chopped) or Baby Spinach
1 ½ Cups Chopped Vegetables or Meat
4 Eggs, Beaten
2 Tbsp Organic Milk or Yogurt
1 Garlic Clove, Finely Minced
½ Tsp Chili Powder
½ Tsp Sea Salt
1 Tbsp Olive Oil
2 Tbsp Pecans or Walnuts, Roughly Chopped
2 Tbsp Grated Hard Cheese
2 Tbsp Fresh Mozzarella or Other Melty Cheese, Grated
Directions:
Preheat oven to 350 degrees. Lightly pre-cook all veggies and/or meat in an oven-safe pan (simmer with some water or sauté with a little oil, depending on the ingredients). Drain if necessary. Beat eggs in a bowl and stir in milk or yogurt, garlic, vegetable mixture, and chili. Wipe out frying pan and heat oil over medium-low heat. Pour egg mixture into the frying pan and sprinkle with nuts and both cheeses. Cook over medium-low heat, without stirring, for 5-7 minutes or until underside of frittata is set. Place pan in heated oven for 12-15 minutes, or until top is set. The time may vary depending on how deep your oven-safe pan is, but you’ll be able to tell when it’s done. Let sit for 3 or 4 minutes and then cut into slices, like a pie, and serve.
This is good...really good. I used tiny pieces of chopped chicken and extra spinach as my vegetable. It was extremely easy to make and super filling. I love the choose your own adventure style recipes.
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