Spinach Frittata
Created by Brookside Farmbrookside-farm.com
Serves: 4
Course: Vegetarian/Vegan Entrees
Diet: Vegetarian
Season(s): Spring, Fall
Ingredients
- 1 pound spinach leaves (about 2 bunches) chopped
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 large clove, garlic minced
- 9 large eggs
- 2 tablespoons milk
- 1/3 cup grated Parmesan cheese
- 2 tablespoons sun-dried tomatoes, chopped
- 3 ounces of goat cheese
- Salt and freshly ground pepper to taste
Instructions
1. Preheat oven to 400°F.
2. Cook spinach in ¼ cup of water in a covered saucepan until just wilted, a couple of minutes. Drain and set aside.
3. In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
4. Sauté onions in olive oil in an oven-proof, stick free skillet, until translucent, about 4-5 minutes. Add garlic and cook 1 more minute. Add cooked spinach and mix in with onions and garlic.
5. Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
6. Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven and let cool for several minutes.
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