Spinach Frittata

"Found this on Simply Recipes. If you've never been there, go check it out. Wonderful food blog with lots of great photos, directions, and extra tid bits of information. This is another tasty recipe from the site. Hard to go wrong with ingredients like these. Perfect for brunch when company is coming."
 
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photo by magpie diner photo by magpie diner
photo by magpie diner
photo by januarybride photo by januarybride
photo by Dr. Jenny photo by Dr. Jenny
photo by Dr. Jenny photo by Dr. Jenny
photo by Jubes photo by Jubes
Ready In:
50mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat oven to 400°F.
  • Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes.
  • Drain water and set aside.
  • 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.
  • Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 2 minutes on medium high heat.
  • Add garlic and sauté a minute further. Add cooked spinach and mix in with onions and garlic.
  • 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.
  • Sprinkle bits of goat cheese over the top of the frittata mixture.
  • When the mixture is about half set, put the whole pan in the oven.
  • Bake for 13-15 minutes, until frittata is puffy and golden.
  • Remove from oven with oven mitts and let cool for several minutes.
  • Although the pan may be out of the oven for a few minutes, the handle is still very hot.
  • To keep from accidentally picking it up by the handle while hot, take a piece of ice and melt it against the pan's handle to cool it down.
  • Cut into quarters to serve.

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Reviews

  1. Great combination of flavours, it turned out really well. I didn't bother to precook the spinach, just sauteed with the onion and that worked out fine. I was also a little shy on parmesan cheese, so added more chevre. My cast iron is not the easiest to get something like this out of so I quickly poured out what was in the pan, gave it a wipe and lined with a disc of parchment - the poured everything back in and gave it a stir before putting it in the oven for about 15 minutes (that's how I was able to get the full disc of the fritatta out as you see in my photo). I can slice and wrap up now and have some delicious bagged lunches. This would be a nice party food - will definitely make again.
     
  2. I really liked this. Used shallots instead of onion, used Boursin instead of goat cheese, and used frozen spinach instead of fresh. It was absolutely perfect and I think the Boursin actually makes it 10 stars!!!! Made for ZWT4, Frittata challenge and was so happy to find a low carb version!
     
  3. Very nice frittata recipe. We followed instructions exactly as posted. I think the goat cheese definitely makes this recipe. However, my bites that did not have enough goat cheese in them tasted a little plain. This was easy to make and came together quickly. Thanks for a tasty brunch. Made for ZWT4.
     
  4. *Reviewed during Zaar World Tour 4* Tasty simple recipe. The instructions were clear and easy to read. I couldn't buy and spinach so subbed in silverbeet instead but kept to the recipe otherwise. I really liked the addition of the sundried tomatoes...actually I'll add more next time. Recipe is suitable for a gluten-free diet as written which is always a bonus for me. Photo also to be posted
     
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Tweaks

  1. I really liked this. Used shallots instead of onion, used Boursin instead of goat cheese, and used frozen spinach instead of fresh. It was absolutely perfect and I think the Boursin actually makes it 10 stars!!!! Made for ZWT4, Frittata challenge and was so happy to find a low carb version!
     

RECIPE SUBMITTED BY

A picture of me and my dear friend Liz. I'm on the left. <img src="http://img156.imageshack.us/img156/6127/babesstephof5.jpg"> I live in Blacksburg, Virginia with my husband and 3 young children, and one fat cat. I'm a stay at home Mom of an 8 year old girl, 5 year old boy, and 2 year old girl. They are all stinky rotten but I am terribly attached to them. Plus, they do put up with me. I guess I'll keep them. Dinner preparation can be challenging with my toddler hanging on my leg but I still try to make a really nice meal. I enjoy cooking so much and though I could turn to more convenience foods to help me out, I just don't like to. My food is a source of pride for me. Some of my best memories are of my Mom in the kitchen. So, let the laundry pile up and the dust accumulate because I am spending my time in the kitchen. I live in a close knit community and have an excellent support network of other Moms. There are a lot of good cooks in the bunch so there is a lot of recipe swapping. My MOPS group just sent a cookbook to the printer to make it back by the holidays. I helped with the editing. Blacksburg may be small but the presence of Virginia Tech ensures that we have a constant ebb and flow of folks from all over the place. Small town meets global world. I'm originally from Indiana where I was raised to love basketball but have transitioned over to Hokie football. Sometimes our town IS that football team. Certainly, I love the tailgating and I feel at home among the ever present sea of orange and maroon. I love this place. If I am eating out in Blacksburg, I'm most likely to be seen at Gillies's for breakfast, Cabo Fish Taco for lunch, and the Cellar for dinner. RecipeZaar is the cooking site I visit most. I can almost always find what I am looking for here. The reviews and ratings are so helpful. The folks here seldom let me down. I have accumulated quite a recipe collection from you all. Thank you! I find myself in the natural foods section of the grocery more and more these days. I have been gradually weaning the family off of processed foods. I can't fathom becoming a vegetarian anytime soon so we buy organic beef from a local farmer. It's great stuff and we get it at a good price. I've been cooking with whole grains and fresh produce more often lately. I am trying my hand at making my own mayo and ketchup. I went in with a friend to purchase a grain mill to mill our own grains into flour. I look forward to gaining more experience in bread making. Want to try grain soaking. My favorite cookbooks are my old Fanny Farmer and Good Housekeeping, a 1990 edition of the NY Times cookbook, and an Amish cookbook by Marcia Adams. I still love my sweets. I tell myself that if I make it from scratch and I use more organic and raw ingredients, that it's OK. Not exactly healthy but an improvement. I do find that many of the desserts I used to like are just too sweet for me anymore. This has put me on a quest to update or replace some of the recipes I've had for a long time. Other interests of mine include children's literature, cardmaking, writing, afternoon naps. the art of Charles Harper & Audrey Kawasaki, craftsman houses, and tournament-style Scrabble. Autumn is my favorite season. Few things please me more than the fall's crisp air, leaves dancing around in a cascade of colors, and my glorious friends the pumpkins. The Blue Ridge Mountains are perfect. Plenty of trails locally and in the mountains to do lots of nature walks. <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/ebe3eeba.jpg" border="0" alt="Photobucket"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BBQlSTKR.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
 
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