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tomato, spinach and goat cheese frittata

tomato, spinach and goat cheese frittata

Frita-daaaa!

Being a picky person I didn't discover the magic that is the frittata until about a year ago. Since then I’ve been hooked. They’re no fuss and make you feel Martha Stewart worthy every time. The OG way to make a tradish Italian frittata is to flip it, omelet style, but it’s the 21st century and we like short cuts. So the new new is to just baked it, no potential egg splatter, or half cooked egg frisbee landing on your head. All you gotta do is pour it into a pan, top it off pretty and leave it be.

For those of you who are still hesitant - this dish is so incredibly easy and will impress your family so much you kind of NEED to make it for your next family gathering. Mother’s day brunch? Frittata. Dad’s annual Super Bowl, World Series, NBA Playoff party? Frittata. Thanksgiving parade/dog show viewing? Frtitta. Younger siblings 21st birthday pregame? Frittata. Younger siblings morning of death post 21st birthday bar crawl? Frtitta. Most versatile dish ever!!

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SO let’s do this thingy. You can honestly put anything you ding dang want into a frittata and it will taste and look amazing. However if you need some guidance, I’ll list out some flavor combos for a fabulous & fool proof frittata.

basic: bell pepper, zucchini, onion

mushroom: mushrooms & spinach

b-fast: breakfast or italian sausage, spinach, onion, parmesan

Greek: tomato, spinach, feta

brunch: potatoes, bacon, jalapeno pepper jack

Obviously this is an egg dish so you’ll need a boat load of eggs, only 8 max, unless you’re feeding your entire fam then you’ll need way more. Suggestion - when feeding the masses, stick with the recipe and make a few different frtittas. You’ll be less likely to mess up the recipe and look even more impressive.

Disclaimer - as you may know, I bought 8 inch cast iron skillet because it was cute. The standard is 10 inches so I have converted the recipe to be for the masses aka those of you with a 10 inch skillet. If you do not have a cast iron skillet you can totally use any 2-quart oven safe dish! No excuse not to make this!

tomato, spinach and goat cheese frittata

Last few tips before the recipe:

  • Eggs are fragile, both inside the shell and apart. When beating, you’re only trying to mix the whites with a yolks. SO STOP when that happens, or else your frittata will get real dense (because you will have beaten out all of the air that makes it deliciously fluffy)

  • Cook you add-ins ahead of time. You want to eliminate as much extra moisture as possible before mixing with the eggs. So cook or press out excess moisture from your add-ins - veggies especially.

  • Not a morning person? PERFECT! Frittatas can be served immediately or can last up to 24 hours in the fridge. Making this your perfect morning dish - cold or warm.

 

I love goat cheese so I went with a Greek inspired one, subbing feta for goat cheese.

(gf)

recipe

6 eggs
2 tbsp olive oil
1 lb spinach
1 cup of sliced goat cheese
1 cup of cherry tomatoes, sliced
½ tbsp garlic, minced
½ cup milk or milk sub
¾ tsp salt
¼ pepper

 

Prep: Wilt your spinach, aka cook it down in a pan over medium heat stirring occasionally. Pat dry with paper towels and set aside.
Cook tomatoes with garlic. In a pan with some olive oil, cook minced garlic until aromatic adding in tomatoes to cook for about 5 minutes. Remove from heat and set aside.

Preheat your oven to 350

  1. In a large bowl beat your eggs (just until whites and yolks are blended). Stir in salt and pepper, milk and spinach and tomato/garlic mix, leaving a few tomato slices and cheese for garnishing.

  2. Over meat heat, heat 1 tbsp olive oil in your skillet. It will heat up exponentially fast, so once it feels hot (hover your hand over the middle) you can pour in your egg mixture.If you’re using a baking dish, spray or prep the entire interior with butter or olive oil, and just bake.

  3. As it starts to cook, carefully place rest of the tomatoes, spinach and cheese on the top, like you're decorating a cake! I like to make a litter pattern. Let cook for 7 min or until the edges start to pull away.

  4. Place in the oven and bake for 15-18 minutes (20 min for baking dish)- it will be cooked after this amount of time.

Let cool for 5 min, with a spatula loosen the side and slide onto a plate, cut into edges and serve. Or place in an airtight container and refrigerate for up to 24 hours. Serve warm or cold!

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