Friday, April 11, 2008

Spinach Frittata

The frittata recipe in Joy of Cooking, but modified.

  • Olive oil
  • 1 cup sliced onion
  • 4 ounces fresh spinach (2/3 of a bag)
  • Salt
  • Freshly ground black pepper
  • 6 eggs
  • 1/2 cup grated Parmesan cheese
  1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  2. Add onions, and cook, stirring, until golden brown.
  3. Add spinach and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  4. Transfer vegetables to a strainer to drain off the excess oil. Let cool completely.
  5. Preheat the broiler.
  6. Meanwhile, beat eggs, salt, and pepper together until smooth.
  7. Add cooled vegetables and Parmesan.
  8. Heat 2 tablespoons olive oil (or butter) in skillet over medium heat.
  9. When hot, pour in the egg mixture. Reduce the heat and cook until the bottom is set, then place under broiler for 30 to 60 seconds to finish cooking.
  10. Loosen the frittata with a spatula and slide it onto a plate. Cut into wedges.

Tim's Rating: 8/10
Liz's Rating: 9/10

No comments: