For a few years now, I’ve had this fascination with frittatas. Convinced that they would be too thick, too dense, too eggy and so on, I swore I would never make one. Yet, I coveted every photo that my fellow food bloggers snapped of the interesting egg dish.

Finally, in search of an easy breakfast recently, I decided to just make one. It would use up the eggs in the house so that I wouldn’t feel guilty buying a dozen at the farmer’s market and it would get this unhealthy frittata obsession out of my system.

After all my assumptive analysis, I was very wrong. Frittatas aren’t really too thick, heavy, dense or even eggy. In fact, they are quite tasty. And the leftovers reheated easily the next day. This is a good dish, believe it or not, when you really don’t feel like cooking since it’s something you put on and just leave alone.

Easy Spinach Frittata
serves 6

1 tsp olive oil
2 cups baby spinach
salt and pepper
8 eggs, beaten
1 tsp Italian herbs
3/4 cup grated sharp cheddar

In a 10-inch cast iron skillet, heat the olive oil over medium heat. Add the spinach and cook until wilted. Salt and pepper generously.

Beat the eggs, adding Italian herbs to the mixture. Pour over spinach mixture. Top with the cheddar.

Cook, without stirring, for 15 minutes, or until the frittata is mostly set. (No, I don’t cover it.)

Preheat a broiler to high. Place the cast iron skillet in the oven and cook for an additional 2-3 minutes, until golden.

Let sit 5 minutes before serving.