Happy Boy Frittata
Perfect for All Seasons
Total Time: 40 min. Servings: 4-6
Posted by JB
Sharing the morning with friends and family, eating yummy food and drinking coffee sends me over the moon. Here is one of my brunch recipes that is versatile and can be manipulated as the seasons change, and veggies come in and out of our lives. On a geeky note… this recipe originated on a Friday, and thus my friends and I often have Frittata Friday brunches, and I encourage you all to join in this brunch movement.
1 lb. baby spinach (or baby red chard, broccoli raab)
1 T olive oil
1 medium cippoline onion
2 cloves of garlic
8 large eggs
2 T milk
1/3 C Parmesan cheese
salt and freshly ground pepper to taste
3 oz. goat cheese
a few sprigs of fresh herbs (chives, rosemary, sage, thyme, oregano)
Preheat oven to 400 degrees.
In a bowl whisk the eggs, milk and Parmesean cheese.
Sauté the chopped onion for 4 to 5 minutes (so that it becomes translucent) and then add garlic, and sauté for 3-5 additional minutes.
Add the spinach, and cook until it wilts (this takes 2-3 minutes).
Combine the onion, garlic, spinach, and chopped fresh herbs into the bowl of egg mixture
Pour ingredients into an oven-safe dish (I use a medium sized cast iron pan).
Sprinkle goat cheese on top of the frittata.
Bake for 15-20 minutes, or until puffy and golden.
Let cool before you slice.
I like to serve my frittata on a bed of baby mixed greens to add texture. Depending on the time of year, you can use fava leaves, spinach, arugula, kale, etc.!
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!