I love a frittata. Add a salad and some bread, and you have a perfect brunch, lunch, or dinner. Frittatas are easy to make and can be personalized to suit your taste. There is an abundance of farm fresh eggs at the local farmers market in the spring when the chickens come out of their winter slump. Grab a dozen eggs and some spring market finds like asparagus, spinach, and parsley. Cheese makes a frittata a bit more luscious, but isn’t necessary if you want to leave it out. There are plenty of amazing goat dairies here in the Triangle, so if you are going to add cheese—make it goat cheese!
A frittata is as Italian as it sounds. It is much like an omelet except that it is intended to by eaten by the slice. The Spanish tortilla is similar to the frittata, but notably it contains only potatoes and is “inverted” using a plate to enable the cooking of both sides in the frying pan. My brother-in-law is from Madrid. He has attempted to teach me this necessary move in tortilla making, but alas…I still have much to learn.
The next time you don’t know what to make for dinner or you decide to invite friends over for Sunday brunch, make a frittata. Here is a recipe to get you started, but don’t stop there; creating your own take on the frittata is what it’s all about!
Caramelized Onion, Spinach, and Goat Cheese Frittata
- 10 eggs (pasture-raised, farm-fresh if possible)
- 2 tbs. water
- ½ tsp. Italian herb seasoning
- 1/8 tsp. pepper
- ½ tsp. salt
- 2-3 tbs. olive oil
- 1 ½ c. onion – quartered and sliced thin
- 2 c. chopped spinach
- ½ c. goat cheese
- Preheat oven to 350 degrees F
- To the eggs, add: water, salt, pepper, and Italian herb seasonings. Whisk to incorporate and set aside.
- Sauté the onions in the olive oil over medium heat for 7-10 minutes or until they begin to caramelize.
- Add spinach and continue to sauté for about 1 minute until spinach is wilted. Add salt to taste.
- Distribute the spinach and onion mixture evenly in the pan. Whisk the eggs to re-incorporate the mixture and pour evenly over the spinach/onion mixture in the pan.
- Crumble or dollop the goat cheese evenly throughout the pan. Push the cheese into the mixture slightly.
- Place the pan in the oven on the middle rack and bake for 7-10 minutes
- Turn oven to broil for 2 minutes until top of frittata is set and golden.
- Remove from oven and allow the pan to cool for about 5 minutes. Transfer to a large serving platter.