Fancy Frittata with Spinach and Tomatoes

lunch on 21 Oct 2013: fancy frittata, cheese and crackers, persimmon and orange slices

lunch on 21 Oct 2013: fancy frittata, cheese and crackers, persimmon and orange slices

This is one fancy frittata. I made it with two kid-favorite fancy cheeses: 1000 Day Gouda (amazing!) from Trader Joe’s and nice, salty crumbled feta. Because you can never have too much 1000 Day Gouda, I also included some sliced gouda with multigrain crackers in this lunch. Right now, we are in an orange fruit bonanza: oranges and persimmons are both in season, so we are feasting on all things orange (pumpkin, included). And in case you’re wondering, that sad little shriveled up guy in the treat compartment is actually a delicious dried apple slice.

Fancy Frittata
  • 3 eggs
  • handful of chopped spinach
  • 1/2 cup chopped tomatoes
  • 1/2 cup shredded or crumbled cheese
  • olive oil
  • salt and pepper

Pre-heat your oven to 400˚F. Warm a small (8 or 9-inch) cast iron pan over medium heat. While the pan is heating, whisk the eggs until well scrambled. Coat the hot pan with a thin film of olive oil. Sauté the spinach in the oil until wilted. Pour in the eggs and then sprinkle the cheese, tomatoes, and salt and pepper on top. When the eggs start to set around the edges, transfer the pan to the oven and cook until the egg is puffed and the top is golden brown (about 15–20 minutes). As the frittata cools, it will start to release from the sides of the pan. After a few minutes, you should be able to easily transfer the frittata to a cutting board. Slice up that fancy frittata and serve hot, warm, at room temperature, or cold in a lunchbox.

 

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