Lately I’ve been craving quiche and I’m not exactly sure why. What I do know is that when I get farm fresh eggs from the market, I just can’t wait to cook them up. Solution to my craving? Make a frittata. A frittata is like a thick omelette except you don’t flip it, it gets baked in the oven, and then sliced up like a piece of pizza to enjoy. This is one of those recipes my Mom would make on a night when she was trying to use up ingredients we already had. Also, with a total prep and cook time of about 30 minutes, it is a great meal full of protein to get you through the day. Did I mention this dish is suitable for breakfast, lunch, or dinner? Winner winner chicken dinner right there!
I threw in cremini mushrooms, grape tomatoes, chives from my garden, and fresh spinach to make this creation. I love the mild onion flavor the chives provide, and I also like the way they looked after the frittata was baked. They were like little blades of grass poking through the eggs and I am totally okay with that. Nothing like enjoying the fruits of your labor!
Jam of the recipe: “You Don’t Love Me Like You Used To” by The Lone Bellow. Their harmonies are heaven.
- 6 eggs
- 2 tbs extra virgin olive oil
- 1 shallot, diced
- 8 grape tomatoes, cut in fourths lengthwise
- 10 sprigs of chives, chopped
- 3 cremini mushrooms, diced
- 2 handfuls of spinach leaves
- 1 tbs parmesean cheese
- 1 tsp salt
- 1 tsp pepper
- Pinch of cayenne
- Preheat oven to 375.
- Crack 6 eggs into bowl and whisk together, adding a little water to thin them out.
- Mix the chives into the eggs with the salt, pepper and cayenne. Set aside.
- In a saute pan, heat the evoo on medium and add the shallots, mushrooms, and tomatoes and cook for 5 minutes or until they begin to soften.
- Add the spinach and add a pinch more of salt and pepper.
- Pour in the egg mixture and cook for 5 minutes on medium heat (at this point the outer rim of the eggs should begin to cook and pull away from the pan).
- Sprinkle the parmesean cheese on to the top of the frittata.
- Place the pan into the oven and cook for 10-12 minutes, or until eggs begin to set and top becomes golden brown.
- Serve with a light salad and enjoy!
