I love frittatas because, like most egg dishes, they are easy. They take a bit of forethought, but not much. Also, this dish, unlike basic egg dishes, can be served whenever you like. There is no hollering of: “Your eggs are almost done!”, “Your eggs are ready!” or “Your eggs are getting cold!”. Frittatas can sit and be patient for your sleepy guests to arrive to the table. Frittatas don’t mind waiting. They also can be reheated the next day and are very portable. Breakfast now can be lunch the next day. And wouldn’t be nice not to worry about lunch for once?
Frittatas are also very flexible. They will just take whatever you give them. Like a good friend, they will stand by you when you decide to use up the broccoli from last night’s dinner and some sad scallions you just realized were in the fridge. They happily bake those items into their eggy beings and won’t give you any grief.
I used a small cast iron pan for this, since it was just for me and my side-kick toddler. Cast iron skillets are key for frittatas. Here is a pan just like the one I used: Cast Iron 8" Pan If I haven’t gone on and on about cast iron yet, I will at some point. So right now I will be brief about it. Cast iron skillets are a necessity in the kitchen. They work tirelessly and take a lot of abuse for little upkeep. If you don’t have any, buy yourself some today. A small set will be less than $40. It’s worth it, believe me, and you will have them forever. Now, let's get cooking! Enjoy!
Spinach, Tomato and Cheddar Frittata
serves 2 or 2 ½
1 cup (packed) fresh spinach, chopped
5 grape tomatoes, chopped
½ small onion, diced
3oz cheddar, large dice
2 tablespoons olive oil
salt and pepper
8” cast iron skillet
Preheat oven to 350*F
Add oil to pan and set on med-low heat.
Add onions and sauté until they are a bit soft.
Add the spinach and tomatoes to pan.
Sauté mixture until onions are soft and tomatoes and spinach are cooked down. (Most of the water has been taken away)
While the veggies are cooking down, beat eggs with a little milk.
Add a pinch of pepper and salt to the eggs.
Once the veggies are ready, pour the eggs into the hot pan and keep the pan on med/low heat. Give a light stir to incorporate the veggies and eggs.
Cook for several minutes to set the bottom. You don’t want the bottom to scorch, so keep the heat in check.
Once you feel the bottom is set, (top won’t be cooked at all) sprinkle the cheese evenly over the eggs and put the pan into the oven.
Cook until the eggs are set and don’t jiggle, about 20-25 minutes.
For a quick test, just pierce into the frittata with a knife to see if any eggs are still liquid.
Keep cooking until everything is cooked.
Serve immediately, or later, either warm or room temp.
Refrigerate any leftovers. They are great the next day!