I love making frittatas. Fast, easy, healthy, and they serve an alternate purpose.
To use up the random produce odds and ends in my refrigerator crisper drawer.
For this one I had fresh spinach, onion and tomatoe to use and in they went.
If you have onions, mushrooms, zucchini, leftover sweet potatoes, random hunks of cheese, toss it in. I can tell you that there’s almost nothing that won’t work.
- 6 large eggs, lightly beaten
- salt and pepper, to taste
- 1 to 2 cups fresh spinach, loosely measured in cup
- 1 medium tomato, diced small
- 1/2 of large onion
- optionally add extra produce (i.e. mushrooms, zucchini, leftover sweet potatoes, etc.) and/or sprinkle with a handful of shredded cheese
- Preheat broiler to high with a rack placed in the middle of the oven. I prefer to broil in the middle of the oven because it's safer and less likely the food burns before I notice it.
- In a medium bowl, lightly beat the eggs with a fork, add salt and pepper to taste, and stir to combine; set aside.
- To an oven-safe skillet spray with cooking spray, Add the spinach and heat over medium heat on the stove until spinach wilts slightly, about 30 seconds.
- Evenly sprinkle the tomatoes and any optional produce or cheese, add the eggs, and cook over medium heat (covered if possible) without stirring for about 5 minutes, or until edges begin to set.
- To encourage center to set, place skillet under the broiler for 3 to 5 minutes, or as necessary. Broiling time will vary based on type of skillet, how done the eggs got on the stove, how hot your broiler gets, exact positioning of oven rack, etc.
- Make sure to keep an extremely watchful eye on eggs so they don't overcook or burn, Pull skillet before you think you need to so eggs don't become overcooked as they cool in skillet before serving. Frittata is best served warm and fresh.