|I picked up this big jar of sundried tomatoes at Costco|
5 ounces fresh baby spinach
2 tablespoons olive oil
Sea salt and black pepper, to taste
6 large eggs
3 Tablespoons cream or milk
1/4 cup finely grated Parmesan cheese (powdery style)
1/3 cup crumbled feta cheese, divided
1 to 2 Tablespoons sundried tomatoes packed in oil, chopped
Pinch red pepper flakes, optional
Preheat oven to 375 degrees F. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add spinach and saute just until wilted. Squeeze out excess moisture and chop coarsely. Set aside while preparing the frittata.
Grease an 8-inch Lodge cast iron or other nonstick ovenproof skillet with remaining tablespoon of olive oil. In a large bowl, whisk eggs and cream together. Stir in Parmesan cheese, half of the feta cheese and chopped spinach; season with salt and pepper, to taste. Heat greased skillet on stove top over medium-high heat until hot. Pour egg mixture into hot skillet and cook for 2 to 3 minutes (this hastens crust formation and keeps it from sticking to the pan). Top with remaining half of feta cheese, sundried tomatoes, and pinch of red pepper flakes. Bake for approximately 20 to 25 minutes or until puffed and light golden brown.
I am sure my husband would like this.
Hope he enjoys it Charlotte!
This looks great! Glad to have you back. I lost my mom 3 years ago, and I can tell you that eventually it will get better. Sad and teary days are part of the process. I pray you have warm and wonderful memories to fill your heart and comfort you.
Thanks so much Karen. <3
This is simple to make and delicious! I didn't have feta so substituted goat cheese crumbles and it was awesome. Many thanks for another wonderful frittata - we love these!
Thanks Barb...so happy you enjoyed it! :-)
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