The frittata. Maybe you haven't made one in ages, or maybe you've forgotten all about this little wonder. A classic. I consider it the little black dress of my cooking repertoire. A staple that's versatile, affordable, and essential in my collection. Just like my little black dress, I can pull it out on a moment's notice and be ready for any occasion; breakfast, lunch, or dinner. I can dress it up by adding vegetables and herbs, or dress it down and keep it simple with a splash of cream and sprinkle of cheese. It carries me from season to season, and never goes out of style.
In this version, I use one of my favorite trios: spinach, feta cheese, and sun-dried tomatoes. I like the salty bite of the feta against the sweet bite of the sun-dried tomatoes. The barely wilted spinach keeps it fresh and bright. As the eggs begin to puff up and the top becomes slightly brown under the broiler, you will find yourself falling for the frittata all over again. Try this combination and you may just begin revisiting it again and again. This is great for a weekend breakfast or brunch to fuel your day. Serve it with a side salad or soup for a light lunch or dinner. The possibilities are endless. I can't picture Mary in a little black apron, but I can definitely see her in a little black dress cooking this frittata after a long hard day at work.
~Foolproof Frittata Recipe~
6 organic eggs
1 tbsp extra virgin olive oil
2 tbsp organic cream
1 small onion, diced
4 cups baby spinach
3/4 cup crumbled feta cheese
1/2 cup sun-dried tomatoes chopped
few grinds from a pepper mill
Adjust oven to broil setting. In a bowl, whisk together the eggs, cream, pepper, and set aside. Heat olive oil in an oven proof skillet or cast iron pan (8-10 in.) over medium high heat. Cook onions for about 5 minutes until they soften and begin to brown. Add in the sun-dried tomatoes and cook for a minute. Add in the spinach and let it just wilt down, about 4-5 minutes. Give your eggs and cream another quick whisk before adding to the pan and adjust your heat by lowering to medium. Just be sure your heat is low enough so you wont burn the eggs on the bottom of the pan. Low and slow is better here. Pour the egg mixture over top, giving the pan a little swirl to distribute the eggs evenly. Sprinkle feta cheese over top. Cook for about 5-7 minutes. Once the edges appear to be set and the middle of the frittata retains just a bit of liquid, transfer to oven. Cook for 2-3 minutes until the top is lightly browned and fluffy. Remove from the pan, and cut into 4 large wedges to serve. Serves 4.