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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Baby Spinach, Swiss, and Sun Dried Tomato Frittata Recipe

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This recipe for Baby Spinach, Swiss, and Sun Dried Tomato Frittata is from Our Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 eggs beaten in a bowl with a splash of milk
1 bag of baby spinach that has been sautéed for 2 minutes in a hot skillet with a tablespoon of oil and a pinch of salt.
Marinated Sun Dried Tomatoes to taste
Torn Swiss or Gruyere cheese to taste
1 onion, diced
Directions:
Directions:
Turn oven to broiler and set the rack to top third position.
Sauté the onion in a cast iron skillet until golden brown. Drain the spinach well and add to the onion mixture.
Mix together the eggs, sun dried tomatoes, and cheese. Season a little with salt and pepper. Add it to the hot skillet and reduce heat to medium low. Let the sides and bottom of the frittata set for a few minutes. Transfer the skillet to the oven and let the top finish cooking, another 3-4 minutes until spotty brown. Remove and cover with a lid for a few minutes if you are worried it isn’t cooked through. Carefully remove to a cutting board and serve.

 

 

 

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