Spinach Frittata

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by: Monvile






I consider one of life’s luxuries to be a huge bag of glistening spinach leaves from the farmers’ market to dip into at will. In winter, I turn to organic baby spinach leaves that are packed so that the leaves are fresh but dry, ideal in this recipe. How many this frittata feeds depends on appetites and side dishes. While I find a quarter is sufficient, my husband will eat a half. Sautéed mushrooms are a quick and natural pairing with these eggs, as are carrots cooked with fresh thyme or dill. You can eat it at room temperature—take it on a picnic or to the porch, along with a tomato salad and a crusty baguette. If serving the frittata on the cool side, drink it with an herbaceous Sauvignon Blanc from New Zealand. If warm from the pan, go for a more fruit-forward Sauvignon Blanc from Sonoma's Russian River.




ingredients

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serves: 2-4

8-10 ounces stemmed baby spinach leaves

2 tablespoons butter

sea salt and freshly ground pepper

4 eggs

2 scallions (including 3 inches of the greens, finely sliced)

3 ounces crumbled firm goat cheese, such as Boucheron or Redwood Hill Farm’s Bucheret

Nutrition Facts
Spinach Frittata

Servings Per Recipe: 2

Amount per Serving

Calories: 451

  • Total Fat: 35.6 g
  •     Saturated Fat: 20.6 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 402.8 mg
  • Sodium: 466.2 mg
  • Total Carbs: 6.8 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 2.1 g
  • Protein: 27.7 g
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preparation

1.  Put the spinach in a large skillet with a teaspoon or so of the butter, season with a few pinches of salt, and add a tablespoon of water to create a little steam. Cook over medium heat until wilted and tender, about 3 minutes. Drain, then chop coarsely.

2.  Whisk the eggs in a medium bowl with several pinches of salt and some pepper. Stir in the scallions, cheese, and spinach.

3.  Melt the remaining butter in a 10-inch nonstick skillet. When it foams, swirl it around the pan, coating the sides. Add the eggs, reduce the heat to low, then cover the pan and cook until golden and puffed, about 8 minutes. If, at this time, it’s cooked to your taste, slide it out onto a serving plate without turning it over. If you like your eggs cooked more firmly, slide the frittata onto a plate, invert the skillet over it, then, grasping both the plate and the skillet in your hands, invert the whole thing. Cook the second side for a few more minutes, then slide the frittata onto the plate, cut into quarters, and serve.

Cooks' note:
Variations:
- While spinach is at the heart of this frittata, it needn't necessarily be there by itself. Arugula, sorrel, amaranth, and other greens, a few leaves or a handful, add mystery to an otherwise straightforward dish when you cook them with the spinach.
- Instead of the pungent goat cheese with spinach, make this frittata with a sheep's or goat's milk feta and season the eggs with a few tablespoons finely chopped dill and 1 minced lovage leaf, if available.
- If you love cilantro, you might also include a handful, finely chopped, as well as or instead of the dill.

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