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.
- 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.