Recipe of the Day"
It's Saturday morning and what do you usually think of when you wake up on a saturday morning? Well for me today is was a lazy saturday morning brunch type of breakfast. What did I make this morning? Frittata. If you don't know what fritatta is basically it's just a fancy way of saying eggs cooked with various veggies or whatever and sometimes cheese and just cooked in a pan and put in the oven to brown on top. There... I just de-mystified it.
So what did I actually put in it? And how did I make it? Here it is;
2 cups of fresh baby spinach
8 or 9 eggs
half a cup of gruyere or other melting cheese
1/4 cup of parmesan cheese
1/2 of a medium onion
8 cherry tomatoes
1 tbsp oil
salt and pepper to taste
Use a cast iron or oven proof frying pan and heat a tablespoon of oil on medium high heat.
Chop the half onion into a fine dice and toss it into the frying pan.
Rinse the baby spinach and toss it into the pan once the onions have gone translucent. The little bit of water on the spinach will help to steam the spinach while cooking.
Add salt and pepper to taste and you can add whatever other seasonings you like such as nutmeg, chili flakes, basil, garlic whatever spices you like. You can change up the vegetables to things like asparagus or zucchini or whatever will cook fairly quickly.
Beat the eggs in a bowl and you can add a little bit of milk if you want the eggs a bit fluffier.
Once the spinach is cooked and any excess water has evaporated then add the eggs into the pan and mis and spread out throughout. Add the cheeses and tomatoes and any garnishes you like. Let the eggs set up but not fully cook. Place the frying pan into a 350 Degree oven and cook for about 15-20 minutes or until golden brown on top.
It may puff up while in the oven so when you take it out of the oven just let it deflate before cutting it.
That's it... now you can make frittata.
This is a great weekend brunch meal because you can add loads of leftover things from your fridge and get a high vitamin loaded breakfast meal that is tasty as well.