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?
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.
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?