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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fresh Spinach and Goat Cheese Frittata Recipe

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This recipe for Fresh Spinach and Goat Cheese Frittata is from Donnalee's 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:  
8 large eggs
1/2 c. whole milk or cream
1 T. flour
Kosher salt and freshly ground black pepper
3 T. EVOO
1 lb. fresh spinach, well washed and dried, tough stems trimmed
1/4 c. thinly sliced scallions
Pinch of crushed red pepper flakes
1 med. onion, halved an thinly sliced
1/2 c. fresh goat cheese
Directions:
Directions:
Preheat to 350º.

In a large bowl, whisk eggs, milk, flour, 1 tsp. salt, and several grinds of pepper

Set a 10"" ovenproof skillet over medium heat. Add 1 to 2 tsp. olive oil and saute the spinach and scallions until wilted. Stir in the red pepper flakes and cook for another minute. Drain the spinach, squeeze out excess water, and chop it coarsely. Wipe the pan clean, add another 1 to 2 tsp. oil, and saute the onion till tender. Remove the onion from the pan and let cool. Wipe the skillet clean. Fold the spinach, onion, and goat cheese into the eggs.

Heat the remaining 2 T. oil in the pan over medium heat... Add the egg mixture, spreading everything evenly in the pan. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 to 12 minutes. Uncover the pan, transfer to the oven and cook until the top is puffed and completely set, another 15 to 20 minutes. Let frittata cool 10 minutes before cutting and serving.

Garnish with sliced scallions.
Number Of Servings:
Number Of Servings:
8

 

 

 

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