A frittata (much like it’s distant cousin, the quiche) is a hearty classic that can be served at breakfast, brunch, lunch or even dinner. Once you have the basic ingredients needed committed to memory, you can easily make the flavor portion anything you like. This simple recipe gives you the base to start with for a 10 in skillet, so have fun with what you add to make it your own.
Spinach and Feta Frittata
- 6 lg eggs (8 if using a 12 in skillet)
- 1/4 C heavy cream
- 2 C baby spinach, raw
- 1/4 C sun-dried tomatoes, chopped fine or julienne
- 3/4 C feta cheese, crumbled
- salt/pepper to taste
- Preheat oven to 400 degrees, F
- beat together eggs and heavy cream until smooth and creamy, set aside.
- Using a lightly oiled 10 in cast iron skillet (best to use, but can use any oven safe skillet that is greased enough to release eggs) lightly saute sun-dried tomatoes over medium/medium high heat until wilted, very aromatic. Maybe 1 minute.
- Add spinach and continue to stir until completed wilted.
- Spread veggies around evenly on bottom of skillet, sprinkle in cheese.
- Evenly pour egg mixture over veggies and shake skillet gently to settle eggs mixture to the bottom. You can sprinkle in more chees if you like at this point.
- Salt and pepper to taste.
- Leave mixture on stovetop until eggs begin to show edge hardening slightly (about 1 – 1 1/2 minutes) then place in oven.
- Bake at 400 degrees for about 20 minutes, or until eggs are solid and there is a slight browning on top.
- Serve in slices, like a pie.
**You can vary this recipe by substituting any meat, veggie, or cheese combination of your liking. Just use the base of 6 large eggs, 1/4 heavy cream, then the 2 cups of meat/veggies and 3/4 cup cheese.