An Italian Frittata, A Quick Meal With Lots Of Flavor is great any time of the day. It is similar to an omelet but is much easier to prepare as it doesn’t require being folded over onto itself so it is a good recipe for even a beginner cook to try. A slice of this tasty egg dish is wonderful served hot but is also delicious at room temperature or even cold.
Sautéed, garlicky spinach, sweet sun dried tomatoes and creamy goat cheese were mixed with farm fresh eggs from our friends free ranging chickens and then baked to create this easy and very flavorful dish.
This is another one of those recipes that comes together quickly so I would suggest that you have everything prepped before you start cooking.
Spinach, Sun Dried Tomato and Goat Cheese Frittata
Preheat the oven to 400 degrees.
- 6 eggs
- 2 Tbsp. half and half or cream (milk may be substituted)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 – 2 Tbsp. grated Pecorino Romano cheese (optional)
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1/2 large onion, chopped
- 3 garlic cloves, minced
- 2 oz. (about 1/4 c.) sun dried tomatoes packed in oil, chopped
- 8 – 10 oz. fresh baby spinach, chopped (frozen may be substituted)
- 1/4 tsp. oregano
- 1/8 tsp. each of garlic powder and onion powder
- salt and pepper to taste
- 2 oz. goat cheese ( 1/2 of a small log), sliced
Whisk the eggs, half and half, Romano cheese, salt and pepper together in a bowl. Heat the butter and olive oil in a 10 inch ovenproof, nonstick skillet over medium heat. Add the onion and cook until soft and translucent. Add the garlic and sun dried tomatoes and cook for another minute. Add the spinach, season with oregano, garlic powder, onion powder, salt and pepper and sauté until wilted and any liquid from the spinach has evaporated. Taste and adjust for additional seasoning, if necessary. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the mixture begins to set around the edges, 2 to 3 minutes. Dot the top of the frittata with the goat cheese, transfer the skillet to the oven and bake until puffy and golden on top, about 10 – 15 minutes. Slide onto a plate and let rest for several minutes before slicing. The frittata can be served either hot or at room temperature.
If you love eggs but have trouble making an omelet, try making a frittata. This flavorful Italian egg dish is very versatile and can be made with left over pasta, meat, vegetables or cheese that you want to use. Remember, eggs are not just for breakfast and can be part of a quick and easy meal anytime of the day. Serve the frittata with a green salad and a piece of crusty garlic bread and you will have a nice lunch, dinner or a classic brunch item to serve you, your family and friends.