Frittata!

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!