We haven't had a posting on cooking in quite a while. Gardener's,afterall, need to eat, too! My daughter told me she was going to try this recipe out and it was a hit! This is an easy, and yummy choice for brunch, lunch or a light dinner. Recipe can be doubled. Enjoy!
(Martha Stuart, "Food Everyday" Jan/Feb 2010)
Cooking for One
Spinach Frittata with Green Salad
Ingredients:
Frittata:
1 large egg plus 2 large egg whites
2 tbsp grated aged cheese, such as Gruyere
2 tsp whole milk (1% works fine)
course salt and ground pepper
1 tsp of extra virgin olive oil
1/2 small shallot, minced
1 1/2 cups baby spinach
nonstick cooking spray
Salad:
2 cups salad greens
1/4 tsp cider, sherry or red wine vinegar
Place a 1-cup ovenproof baking dish on a rimmed baking sheet and place in the oven; preheat oven to 450. While the oven is heating, whisk together the egg and egg whites, 1 tbsp cheese, milk, 1/4 tsp salt, and a pinch of pepper. In a small skillet, heat 1/4 tsp oil over medium; add shallot and cook until softened, about 2 minutes. Add spinach; cook until wilted, about 2 minutes. Season with salt and pepper. Stir spinach into egg mixture.
Remove heated dish from oven and coat with cooking spray. Immediately pour in the egg mixture and top with 1 tbs cheese. Bake until frittata is puffed up and golden brown, about 15 minutes (check it at 12-13 minutes). Recipe can be adapted by adding smokey bacon, herbs, or whatever you like.
Toss the greens with vinegar and 3/4 tsp olive oil; season with salt and pepper. Serve frittata with salad (you can use any dressing you want).
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