Feb 032013
 

Eggs are magic.

Many food cultures seem to agree and have come up with their own version of savory eggy dishes. Omelets and quiches are pretty well-known, but have you ever had a frittata?

The Italians dreamed this one up. Envision a crust-less quiche without the usual addition of cream to the filling and you’ve got the measure of this bit of deliciousness. These things, like omelets, can be as simple or as fancy-pants as you’d care to make them, which makes them ideal for situations when you’re short on time but don’t want to sacrifice the yum-factor — no matter what time-of-day you’re cooking for. They go as effortlessly from the dinner table to delicious left-overs warmed-up for breakfast.

I’ve been making this version of frittata for years. I like it because I nearly always have the ingredients on hand, prep is done in five minutes, and about twenty minutes after that, I’m pulling dinner (or breakfast/brunch/lunch) out of the oven. Feel free to add and subtract ingredients to suit your whims. Nearly anything goes, so next time that carton of eggs in your fridge challenges you to a staring contest, show it who’s boss and whip up a frittata!.

Spinach and feta frittata

Greek-inspired Spinach and Feta Frittata
A Jitterbean Original
Serves 6-8

Notes:

  • A word on skillets: the best bet for your 8-inch is cast-iron. The frittata will not stick to a well-seasoned skillet, which is key to frittata-success. You want to do your sauteing in a separate skillet because otherwise the frittata will stick.
  • All manner of fillings are delicious in a frittata. I also love to throw in Italian sausage, roasted red bell peppers, different cheeses, leeks, etc. Go crazy!
  • If you want a BIG frittata in an 8-inch skillet, increase all the ingredients by 50%. It will still barely fit in the 8-inch skillet, though you will have to increase the cooking time 5-10 minutes.
  • I like to serve this with pasta (whole-wheat, if you like) tossed with olive oil, a bit of lemon juice, fresh minced oregano, and parm.
  • To use a 10-inch skillet, use 12 eggs and increase the other ingredients by 50% (multiply by 1.5) too. To use a 12-inch skillet, use 18 eggs and multiply all other ingredients by 2.25. Cooking times may increase too, though I haven’t tested them.

You will need:

  • 1-2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 6oz spinach, roughly chopped
  • 8 eggs, beaten together well
  • 2-3oz feta cheese, crumbled
  • 3 tablespoons fresh oregano, minced
  • Salt and pepper, to taste

To prepare:

  1. Turn on your oven’s broiler on high. Put one oven rack in the middle in the oven and another as close to the broiler as possible with enough space to accommodate your 8-inch skillet plus a little bit extra.
  2. In a large skillet or saute pan (10-12 inch diameter), heat the olive oil over medium heat. Add the onion and saute until soft, about 6 minutes. Reduce the heat to low and stir in the spinach. Cook until it is slightly wilted.
  3. Put a well-seasoned/greased 8-inch skillet (see note above) over medium-low heat. Transfer the onion-spinach mixture to the 8-inch skillet. Pour in the eggs and then stir in the feta, oregano, salt, and pepper. Stir/swirl the ingredients together with a spatula until they are well-distributed and homogenous. Leave the skillet on the stove until the eggs are just starting to set around the edge of the skillet, about 5 minutes.
  4. Transfer the skillet to the oven and broil until well-browned, about 5 minutes. At the end of that time, move the skillet to the rack in the middle of the oven and set the temperature at 350F. Bake until the top of the frittata is firm yet springy to the touch, about 10 minutes.

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