I consider one of lifes 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 temperaturetake 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.
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8-10 ounces stemmed baby spinach leaves
2 tablespoons butter
sea salt and freshly ground pepper
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
Servings Per Recipe: 2
Amount per Serving
- 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
- 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.