Hakuna Frittata

Recipe: Spinach Frittata

Yeah, I know, “Hakuna Frittata” doesn’t really make any sense, but when I hear “frittata” I immediately start hearing “Hakuna Matata” in my head. So *my* dictionary defines “Hakuna Frittata” as an easy to make frittata. Don’t like it? Tough. Get your own blog.

In celebration of the Moms, GrandMoms, and GreatGrandMoms in the family, we had them all (at least, all the ones that live here) over for a Mother’s Day Brunch on Sunday. Isn’t this a fine bunch of Moms?

Each of the male members made something different; monkey-bread, shrimp, bacon, french toast, … We had lots of good food and, of course, mimosas for those allowed to consume alcohol (sorry Sarah).

I made a spinach frittata because they are really tasty and end up looking pretty impressive, given how easy they are to make.

I used a recipe on simplyrecipes.com as the starting point, but you can pretty much roll your own based on whatever you feel would work or whatever you have in the refrigerator. I used half as much spinach as the recipe called for, because that’s what I had available (and after the fact, I think twice as much as I used would have overwhelmed it). I used a little more goat cheese (3.5 oz rather that 3 oz) and a little more sun-dried tomatoes and garlic, just for the flavors. I think you could put roasted peppers in this in place of (or maybe even alongside) the spinach and it would be awesome.

Chop things up and whisk the eggs, and you’re ready to start cooking! Saute the onions in a little olive oil over medium heat until translucent. Add the garlic and the sun-dried tomatoes and saute for a couple of minutes more. Lower the heat a bit and spread the spinach out evenly in the pan, then add the eggs. Using a spatula, lift the onion-spinach mix a bit to allow the eggs to distribute evenly throughout the pan. Cook over medium-low heat until almost set, then sprinkle the goat cheese over the top.

Put the pan into your (pre-heated to 450 degrees) oven and cook for 10 or so minutes, until the cheese is melted, the eggs are fully set, and the top is lightly browned.

Pull the pan out of the oven and let it rest for a few minutes. Using a spatula, loosen the frittata from the pan (it should come out pretty easily) and slide it onto a serving dish. Slice and serve immediately after once again raising a toast to the Moms and thanking them for being so awesome!

Rating: Everyone loved the frittata, so I give it a 4 out of 5 glasses of Mimosa. I think it was a bit on the bland side for my tastes. I’d kick it up a notch with some roasted peppers next time. It sure looks impressive though, don’t you think?

 

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4 Responses to Hakuna Frittata

  1. Manda says:

    OK, to be honest, I always look through all the pictures before I actually read the posts. I’m a visual person like that. I assumed the sun-dried tomatoes were chipotle peppers at first and I thought, “That sounds really gross”. Then a minute later I reevaluated and decided that would be really good, mostly because I love chipotle peppers in almost anything. That’s just all my two cents. Your way looks pretty delicious too!

    • JT says:

      As I mentioned in the post, this turned out a little bland for my tastes, so anything to punch it up a bit would work for me and chipotle is definitely a candidate.

  2. Aunt Peg says:

    How about a special pan with a metal after taste! :-) Great memory and it was as pretty as this one!

    • JT says:

      I actually told that story at the Brunch! I couldn’t find a good picture of the ruined frittata or I’d have included it in today’s post. :-)

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