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Spinach Feta Frittata


So it was a weekend of parties and late nights as I experienced my first Coachella Weekend here in 100-degree Palm Springs. My good friend Cindra was here, and we did it all up right...so today I wanted to send her off on her flight well-fed and nourished with the easiest - and most impressive - breakfast, a frittata!


We used to make these all the time as our kids were growing up. Each would throw whatever toppings they wanted in their own pan, and we'd cook them all and have frittata night, like a pizza night but with eggs and whatever you can find in the fridge. This morning I decided to use spinach, bacon, Parmesan, feta, and some herbs, and the result was pretty spectacular! You can toss it out onto a cutting board, use a pizza cutter to cut a slice, and have chili crunch or hot sauce on hand as well. It was delicious.

Prep First: Preheat the oven to 425 degrees. In a medium-size mixing bowl, whisk together 6 eggs with some chopped thyme and basil (or really whatever herbs you might have on hand), and throw in a large handful of grated Parmesan, and a pinch of Kosher salt and pepper. Set aside.


Cook it Up: In a heavy, overproof saucepan, heat about 1 tablespoon of olive oil. Add about 1 cup of spinach leaves, and season with salt and pepper. Cook until wilted, just a few minutes, then remove from the pan. Add a bit more olive oil, and saute up some chopped shallots (I used 2) and about 6 strips of chopped bacon, stirring well, until the bacon is nearly cooked up. Stir the spinach back in, and then cover the whole deal with your egg mix. Sprinkles about 1/4 cup of feta crumbles over the top. Let cook for about a minute, no stirring, to firm it up.

Bake It: Put the entire pan into the oven, and bake for about 12 minutes, until the looks set. Turn on your broiler, and let sit under the broiler for a few minutes, until the eggs puff up a bit. Remove from the oven - either serve from the pan, or slide out onto a cutting board sprinkled with some nice Maldon salt flakes, and serve cut in wedges (I actually use a pizza cutter).

YUM!



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