Sunday, March 30, 2008

Spinach and Tomato Frittata

Last night we went out to celebrate both Stacey and Jenny's birthdays. Mexican and margaritas!! Of course when we got back Stacey and I drank wine for a few hours, so I wanted to make a hearty breakfast for us this morning.

I've never made a frittata before, but my parents raved about the one my sister made for them last weekend so I decided to give it a shot.

  • 5 eggs
  • 1/4 c milk
  • Dash each of salt, pepper, garlic powder, and chili powder
  • 1/2 cup frozen spinach (fresh would be great, but I was saving that for our dinner tonight)
  • 1/4 cup chopped tomatoes
  • 1/2 small shallot, chopped
  • Shredded cheese - I used some fontina, parmesan, and asiago


  • Pre-heat oven to 375 degrees
  • Heat 1 tsp olive oil in a frying pan; add shallots; add tomatoes and spinach. Saute for about 2-3 minutes.
  • In the meantime, beat eggs in a bowl. Add milk and continue to whisk. Add spices.
  • Transfer egg mixture to a casserole dish that has been coated with non-stick spray. Add veggies. Add cheese (I used fontina and parmesan in the frittata). Mix together and bake for about 15 minutes.
  • 15 minutes into cooking, I topped the frittata with asiago cheese and continued to cook it for 5 minutes.

Stacey and I enjoyed the frittata with some bacon and toasted Jewish rye bread. I like how easy it was to put together, and also that it was a different way to enjoy eggs. There are so many options for things to add depending on the season or occasion - broccoli, different meats, peppers, etc. I'll definitely make this one again, especially for overnight guests!

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