I made a fabulous Frittata for dinner a couple weeks ago (gotta love breakfast anytime!), and thought I would share the wealth. This is super simple, presents beautifully, and is perfect to serve up at your next brunch gathering; or to have for dinner!
1 large egg plus 2 large egg whites
2 tbsp grated aged cheese, such as Gruyere
2 tsp whole milk (we used 1%)
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
2 cups salad greens
1/4 tsp cider, sherry or red sine vinegar
Place a 1-cup oven-proof 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 (take a look at 12-13 minutes, ours was done at 13). 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).
Recipe from: Martha Stuart, "Food Everyday" Jan/Feb 2010