Reflections on the various dimensions of feminine vocation from liturgical homemaking and child rearing to education and the spiritual life.

Friday, October 8, 2010


Until a few months ago, I had never made a frittata. In fact, I think I had only eaten it once, maybe twice, before in my life. But, now. Now it is a household staple, a weekly menu item. And one of my almost-four-year-old's favorites. It's also pretty easy and quick to make.

Spinach Frittata*
Heat in large skillet over medium heat:
  • 2 T olive oil
Add and cook, stirring, until lightly browned:
  • 1 C chopped onion
Add and cook until heated through and wilted:
  • 2 C frozen chopped spinach
Season with
  • 1/4 t salt
  • 1/8 t freshly ground black pepper
  • 2 t lemon juice
  • 1 T fresh snipped basil (or 1 t dried)
  • 1 T fresh dill (or 1 t dried)
Stir to combine. Remove from heat and allow to cool.
Preheat the broiler.
Meanwhile, beat together until smooth:
  • 5 eggs
  • 1/2 t salt
  • pinch of ground black pepper
Add the onion-spinach mixture.
Heat in a large, ovenproof skillet over medium heat:
  • 2 T olive oil or butter or Earth Balance Natural Buttery Spread (vegan)
When just hot (before butter begins to bubble or brown) pour in egg mixture. Reduce heat and cook until bottom is set (about 3 to 5 minutes).  Place skillet under the broiler for 30 to 60 seconds to finish cooking; do not brown. Loosen with a spatula and slide onto a plate.

Serve in wedges with organic red grapes and french country potatoes. (I use Trader Joe's "Country Potatoes with Haricots Verts & Wild Mushrooms" from the frozen section.)

Serves 4.

*This recipe is inspired by/adapted from the Zucchini Frittata recipe in The Joy of Cooking, 1997 edition.  Also delicious!


  1. I love frittatas too, but they aren't vegan!!! A great dish, nonetheless.

  2. Ha, ha! I focus on dairy and meat and forget that eggs are not vegan. I'm so silly! (As you've pointed out before.)