By Hairee Lee You will be amazed by this frittata. Savory, eggy, with a touch of tang from the feta cheese, everyone, myself included, was totally bowled over by this dish served during Dinner 12: Sunday Brunch. Laura served it on the large Pillivuyt round serving tray and garnished it with freshly sliced tomatoes.
Spinach Frittata Serves 8
- 1 pound spinach leaves (about 2 bunches), cleaned, chopped
- 1 tablespoon olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 large clove garlic, minced
- 9 large eggs
- 2 tablespoons milk
- 1/3 cup grated Parmesan cheese
- Sun-dried tomatoes, about 2 tablespoons chopped
- Salt and freshly ground pepper to taste
- 3 ounces goat cheese
- Preheat oven to 400°F.
- Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.
- In a mixing bowl, whisk together eggs, milk, and Parmesan cheese.
- Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
- Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat.
- Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic.
- Spread out spinach mixture evenly on bottom of skillet.
- Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
- Sprinkle bits of goat cheese over the top of the frittata mixture.
- When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden.
- Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot.
- Cut into quarters to serve. Serves four.
Recipe adapted from Simply Recipes.
Photographs by Nathan Brescia.