Wednesday, August 26, 2020

Frittata is just a fancy word for ‘crustless quiche’ or ‘I have a dozen eggs about to expire, leftovers, and butter, let’s make breakfast pie’. (or dinner if you’re so inclined).

You can make them fancy – carmelized onions, sun dried tomatoes and goat cheese… or super hearty – leftover taco meat, black beans, jalapeño jack cheese… it’s just an easy way to make something good.

Here’s an example of one I’m going to make tomorrow with the big bunch of spinach we just got from Talley Farms Fresh Harvest.

Preheat your oven to 400 degrees.

For this recipe you’ll need either a pan that can go from stove to oven – I use cast iron – or you’ll have to butter up a smaller Pyrex casserole dish. I’m kind of nerdy about ingredients btw.


  • 10 Eggs, Beaten
  • 2 TB Butter
  • 2 Cloves Garlic, Minced (or microplaned!)
  • 1 Cup Cheese
    They had Kerrygold Cheddar at Grocery Outlet – that’s what I’m using!
  • 1 Bunch Spinach – Rinsed and chopped
    Will be about 4 cups once done – don’t worry it will wilt!

Melt butter over medium heat, and add the garlic.
Stir a bit until fragrant, then add in the spinach a handful at at time until wilted. Once all the spinach is added, sauté over medium heat another minute or so to get familiar with the garlic.

If the pan seems dry at this point add more butter – I tend to use more in the cast iron so it won’t stick. And well, because butter.

If using a pan: Pour in the eggs, and sprinkle the cheese over the top.
Salt and pepper per your own tastes.

If using the pan-to-casserole method: Scrape spinach/garlic goodness into your dish. Pour eggs over, sprinkle with cheese.

At this point put the pan/dish into the oven and bake 15-20 minutes until set.


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