Spinach and Goat Cheese Frittata
My local supermarket, Weis, disappointed me profoundly yesterday. First, I found out to my extreme frustration that it does not sell Dutch process cocoa. I was hoping to buy some to get started on my pre-holidays baking, but apparently that project is not in the cards for this week. Second, my local Weis is no longer stocking spinach. At all. Or at least until further notice.
Now, this store has been inexplicably out of (what I consider) staples before - but it's only been one item on my list or something I knew I could get it at the farmer's market soon. But two in one trip was just too much. Weis, just off of 15 at Holy Spirit Church - you are dead to me.
Which is a long introduction to the recipe - it calls for spinach, but I made it with the equivalent amount of broccoli, which is quite tasty. So here's the second in what I'm sure will be a continuing theme for me - make-ahead, carry-with breakfast protein.
Spinach and Goat Cheese Frittata
(serves 4 - I made it in a 12-in. skillet and doubled the recipe to get eight solid slices)
Preheat broiler.
Cut unpeeled potatoes into 1/4-in. slices. Place potatoes in a saucepan and add water to cover. Bring to a boil, then reduce the heat to low, cover, and simmer 3-4 mins or until potatoes are fork-tender. Drain potatoes in a colander; set aside.
In a medium bowl, whisk whole eggs, egg whites, salt, pepper, and oregano. In a 9-in. skillet (cast iron, MG!, or one with an oven-proof handle), heat 1T oil over high heat. Add onion; saute for one minute or until translucent. Add spinach, if your grocery store is not completely whackadoodle, or broccoli if it is, and saute two mins. or until leaves are just wilted. Add potatoes and mix well; spread evenly in skillet.
Drizzle the remaining oil around the sides of the skillet. Pour in egg mixture. Cook two mins. or until eggs just start to set at the edges. Sprinkle goat cheese over the top.
Place the skillet in the broiler, about 4 ins. from the heat for 1-3 mins., or until the top is puffed and golden. Use a paring knife to separate the outer edges of the frittata from the pan.
Now, this store has been inexplicably out of (what I consider) staples before - but it's only been one item on my list or something I knew I could get it at the farmer's market soon. But two in one trip was just too much. Weis, just off of 15 at Holy Spirit Church - you are dead to me.
Which is a long introduction to the recipe - it calls for spinach, but I made it with the equivalent amount of broccoli, which is quite tasty. So here's the second in what I'm sure will be a continuing theme for me - make-ahead, carry-with breakfast protein.
Spinach and Goat Cheese Frittata
(serves 4 - I made it in a 12-in. skillet and doubled the recipe to get eight solid slices)
- about 8oz. red or white new potatoes
- 3 large whole eggs, 2 large egg whites
- 1/2 t salt
- 1/2 t pepper
- 1/2 t oregano
- 2 T olive oil, separated into 1/1
- 1/2 C chopped onion (I used purple onions and they are delish)
- 9oz raw spinach (about 9 C) (or about 3, 3 1/2 C cooked broccoli, if your grocery store is utterly ridiculous)
- 2 oz. goat cheese
Preheat broiler.
Cut unpeeled potatoes into 1/4-in. slices. Place potatoes in a saucepan and add water to cover. Bring to a boil, then reduce the heat to low, cover, and simmer 3-4 mins or until potatoes are fork-tender. Drain potatoes in a colander; set aside.
In a medium bowl, whisk whole eggs, egg whites, salt, pepper, and oregano. In a 9-in. skillet (cast iron, MG!, or one with an oven-proof handle), heat 1T oil over high heat. Add onion; saute for one minute or until translucent. Add spinach, if your grocery store is not completely whackadoodle, or broccoli if it is, and saute two mins. or until leaves are just wilted. Add potatoes and mix well; spread evenly in skillet.
Drizzle the remaining oil around the sides of the skillet. Pour in egg mixture. Cook two mins. or until eggs just start to set at the edges. Sprinkle goat cheese over the top.
Place the skillet in the broiler, about 4 ins. from the heat for 1-3 mins., or until the top is puffed and golden. Use a paring knife to separate the outer edges of the frittata from the pan.
posted by ek at 7:45 PM
0 Comments:
Post a Comment
<< Home