This was my first ever attempt at a frittata and I mostly just winged it. I had some lovely spinach, green onions and cheese curds from the farmer’s market and there were also some sun dried tomatoes left over from the antipasto we had the night before. So I just decided to throw all of that in there. A frittata is kind of like a giant baked omelette so you can pretty much put anything in there. Or that’s what I gathered after looking up 10 different recipes for it.
This was super easy to make and it was perfect for a group brunch situation. I mean I can’t imagine making a bunch of omelettes and this has a much prettier presentation than a big pile of scrambled eggs.
I was having a great time cooking brunch for my brother, parents and my brother’s fiance and her parents. I think I had too much fun because I forgot about the frittata in the oven. It came out a little over cooked but still edible. Stick to the cooking times below but know that even if you screw it up a little people will still eat it.
- 8 large eggs
- 3 large egg whites (I used the ones left over from making french toast)
- 2 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1 bunch of fresh spinach
- 3 Tablespoons of sun dried tomatoes
- 7 oz. of cheese curds
- 1 bunch of green onoins sliced thin
- Preheat oven to 400°. Whisk eggs and egg whites in a medium bowl until frothy; season with salt and pepper.
- Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add green onions and cook, tossing occasionally, until beginning to soften, about 5 minutes. Add spinach and sun dried tomatoes and stir until spinach is wilted. Reduce heat to medium and add egg mixture and cheese curds, stirring to combine.
- Transfer skillet to oven and cook frittata until top is puffed and completely set, 10 – 15 minutes.
- Run a heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges or serve from pan.