28 May Fresh Spinach and Goat Cheese Frittata

Have you ever written a celebrity a fan letter? In all my 41 plus years I haven’t. But if I did, it would be to Brunch and it would go something like….

Dear Brunch,

I’m your biggest fan. I first met you when you were just starting to make your mark on the culinary scene. I knew right away that you’d always be my favorite meal. You’re so versatile, brunch – either super casual or champagne cocktails and white tablecloth with 5 star service. Brunch, I’ll always choose you first – for every meal.

So there you have it – my ultimate indulgence is to have brunch every meal of the day. It isn’t great red wine, chocolate or shaved truffles (unless they’re shaved on the top of Eggs Benedict).

Add brunch as every meal to your bucket list people – and start with this spinach frittata recipe. Enjoy!

Ingredients for Spinach Frittata

Ingredients:

• 8 large eggs
• 1/2 cup whole milk, half-and-half, or cream
• 1 tsp kosher salt
• Freshly ground black pepper
• 3 Tbsp. extra-virgin olive oil
• 1 lb fresh spinach, well washed and dried, tough stems trimmed
• 1/4 cup thinly sliced scallions, more for garnish, if you like
• Pinch of crushed red pepper flakes (optional)
• 1 medium onion, halved and thinly sliced
• 1/2 cup crumbled fresh goat cheese (or feta – but I find that it’s too salty and usually stick to goat cheese)

Step 1. Heat the oven to 350 F. In a large bowl, lightly whisk the eggs, milk or cream, flour (don’t worry if it forms small lumps), salt and several grinds of pepper

Step 2. Heat a 10 inch ovenproof nonstick skillet over medium heat. Add 1 to 2 tsp olive oil and sauté the spinach and scallions until wilted. Stir in the red pepper flakes, if using, and cook for another minute. Drain the spinach, squeeze out any excess water and coarsely chop it. WIPE THE PAN CLEAN.

Step 3. Add 1 to 2 tsp oil and sauté the onion until tender. Remove the onion from the pan and let cool. WIPE THE PAN CLEAN.

Step 4. Fold the spinach, onion and goat cheese into the eggs. Heat the remaining 2 Tbs oil in the pan over medium heat. Add the egg mixture, spreading everything evenly in the pan. Reduce the heat to low, cover and cook until the eggs are set about 1 inch in from the sides of the pan, 8 to 12 minutes. Uncover the pan, transfer to oven, and cook until the top is puffed and completely set, another 15 to 20 minutes. Remove from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan onto a cutting board. Let the frittata cool for 10 minutes before cutting and serving, garnished with sliced scallions. The recipe is from Fine Cooking Magazine (Fall 2008).

TIP: Service with any type of green salad for a great (brunch) meal!