Spring Spinach and Garlic Frittata
Ready In: 20 mins
Serves: 8
Ingredients
- 1 cup fine fresh breadcrumb
- 5 tablespoons unsalted butter (4 melted)
- 1 dozen large egg
- 1⁄2 cup milk
- kosher salt & freshly ground black pepper
- 1 tablespoon olive oil
- 3 garlic cloves, thinly sliced
- 1 lb fresh spinach, large stems trimmed
- 1 teaspoon fresh lemon juice
- 1⁄2 lb mesclun
- 1 tablespoon aged sherry wine vinegar
- 1 tablespoon extra virgin olive oil
Directions
- Preheat the oven to 350°. Spread the bread crumbs on a rimmed baking sheet and bake for about 5 minutes, or until lightly toasted.
- Transfer to a bowl and stir in the 4 tablespoons of melted butter. Leave the oven on.
- In a large bowl, whisk the eggs with the milk and season with salt and pepper. In a large cast-iron or nonstick ovenproof skillet, melt the remaining 1 tablespoon of butter in the olive oil; swirl the pan to coat the bottom and side.
- Add the garlic and cook over low heat, stirring occasionally, until golden, about 4 minutes. Add the spinach and stir with tongs until slightly wilted.
- Drain off any liquid and spread the spinach evenly in the pan and sprinkle with the lemon juice.
- Pour the eggs over the spinach and cook over moderately low heat until the bottom begins to set, about 4 minutes.
- Sprinkle the top with the buttered bread crumbs and transfer the pan to the oven. Bake for 15 to 20 minutes, or until the frittata is just set.
- In a large bowl, toss the mesclun with the vinegar and extra-virgin olive oil and season with salt and pepper.
- Loosen the frittata with a spatula and slide it out onto a large plate, bread crumb side up.
- Alternatively, cut the frittata into 8 wedges in the pan. Serve the frittata warm or at room temperature with the mesclun salad.
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