Monday, November 16, 2009
Suppertime: Spinach frittata with red peppers and shallots
Spinach Frittata with Shallots and Red Pepper
(Serves 4 as a main course for dinner; will go further at breakfast or lunch)
12 eggs, lightly beaten (Note: buy locally produced eggs from pastured chickens for the best flavor and nutrition)
¼ cup water
Salt and pepper to taste
Pinch of nutmeg
Pinch of cayenne pepper
3 T olive or canola oil
2 large shallots, finely chopped
1 red bell pepper, diced
5 cups baby spinach
¼ cup Parmesan cheese, grated
1. In a large mixing bowl, mix eggs, water and spices (salt through cayenne) and set aside.
2. Heat oil in a large, oven-proof frying pan over medium-high heat. Meanwhile, preheat the broiler in your oven with the rack set in the upper third of the oven.
3. Add shallots and pepper to frying pan, stirring frequently and cooking until the veggies are soft, about 3 minutes. Add spinach and stir just until the leaves have slightly wilted. Remove veggies to a bowl and keep handy.
4. Reheat frying pan and add a little cooking spray—the pan needs to be well oiled so that the frittata will easily lift out at the end. Add the egg mixture and let the eggs set. Do not stir, but you can swoosh the pan around a little as the eggs cook. After about a minute, spoon the spinach mixture evenly over the eggs and cook for another two minutes. Sprinkle the Parmesan cheese over the top.
5. Carefully lift the pan by its handle into the oven. Close the door and let broil for just a minute or two, until the frittata begins to puff up and turn brown.
6. Remove promptly and let the pan sit on the stove. Cut into wedges and serve immediately.
We had a side of steamed Brussels sprouts and cornbread with this dish. A small green salad and multi-grain French bread would have been just as good. Pour a wine of your choice and enjoy.