I got a late start to dinner tonight, and then almost burnt the frittata so no pictures. I started with my original idea of a frittata with zucchini, sun-dried tomatoes and feta; then at the last minute I decided to add spinach too. Instead of my usual, “oh, I’m going to make frittata, let me look up 6 frittata recipes… and combine 3 of them” I just flew by the seat of my pants. Frittata can totally be one of those “everything but the kitchen sink meals” and takes a lot less time than quiche.
I also decided to make croutons to entice TheHusband to eat some salad (now normally he is fond of salad, but with all the greens we’ve been eating, salad hasn’t been quite so appetizing). Our salad was two lettuces, cucumber, radishes and garlic-herb croutons with a vinaigrette made with some sun-dried tomato oil, dijon, red wine vinegar, salt, pepper and a bit of Penzey’s “Pasta Sprinkle” blend of herbs. I still have 2/3’s of a salad spinner full of chopped lettuce and another head of lettuce in the fridge…
Frittata with spinach, zucchini, sun-dried tomatoes and feta
- 1 bunch spinach
- 2 small zucchini
- 4 or 5 sun dried tomatoes packed in oil*
- chunk of feta
- 7 eggs
- 1/4 heavy cream*
- oil and/or butter
- garlic powder
- salt & pepper
Wash and stem your spinach, then roughly chop it and set aside. Slice the zucchini into half-moons. Heat a non-stick, oven-safe skillet on medium, add a bit of oil and sautee the spinach up (I also threw some garlic powder on the spinach). Set aside. Add a bit more oil if needed and sautee the zucchini. While this is sauteing chop the tomatoes into a rough dice, chop the feta into a rough dice and crack the eggs into a bowl. Add the cream to the eggs along with a pinch of salt and few grinds of pepper. Beat the eggs and cream until, well, well-beaten. You should be stirring the zucchini through-out this. Add the spinach and sun dried tomatoes to the pan with the zucchini. Oh yes, turn the oven on to broil. Add a bit of butter to the pan and let it melt as well as make sure your veggies are in a nice even layer thoughout the pan and pour the egg-mixture over it, stir right away lightly. Sprinkle the feta on top and sort of press into the mixture. Gently push egg away from the side of the pan, just enough to let new egg flow into that space, not so much that you move the veggies around. Cover with a lid and lower the heat slightly. After a few minutes check to see how well the egg is set. When it is nearly set uncover the pan and put it under the broiler to finish setting and get a nice almost golden color. Be careful it will burn quickly (mine was more of a toasty brown color). Let it sit a minute then place a plate face down on top the pan and quickly flip. Hopefully the frittata will drop to the plate in one nice piece.
*if you only have dried sun-dried tomatoes, soak them in some boiling water while prepping the other stuff; I used heavy cream because I have it in the fridge and it needs to be used, normally I’d just use milk