Who doesn’t love breakfast for dinner? It’s quick to prepare and can make us feel as if we’re doing some WILD on an otherwise ordinary Monday evening. But just because breakfast for dinner is an easy fix, that doesn’t mean you have to stick to boring old scrambled eggs and toast. Why not try a frittata? This recipe uses items you’re likely to already have in the fridge and like most egg related meals, don’t be afraid to improvise! You can serve this with a side of a seasonal vegetable, I think asparagus would be tasty (then again, I think asparagus added to most things is tasty) or a side of mixed greens with a simple balsamic vinegrette.
You’re probably wondering, “But whatever will I drink with this, Leslie?” Or maybe that’s just what I was wondering. Well, lucky for both of us I did some research. A frittata like this would pair nicely with a Riesling or Sauvingon Blanc. You’re welcome.
Happy Meat Free Monday!
~Recipe: Spinach and Parmesan Frittata ~ Serves 6
- 9 eggs
- 2 Tbl milk
- 1 lb fresh baby spinach
- 1 Tbl olive oil
- 1 medium onion, chopped
- 1/2 cup grated parmesan cheese
- 2 Tbl chopped sun dried tomatoes
- 2 Tbl capers
- 1 Tbl dried parsley
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of balsamic vinegar
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Wilt spinach in a saucepan with 1/4 cup of water. Drain and set aside.
- In a mixing bowl, whisk together eggs, milk, and parmesan cheese. Add nutmeg, balsamic vinegar, s & p, sun dried tomatoes, capers, and parsley.
- Saute onions in olive oil in an oven-proof skillet (very important it is oven-proof) until translucent. Add spinach and mix with onions.
- Spread the spinach mixture out evenly on the bottom of the skillet. Pour egg mixture over the top.
- When about half set, transfer the skillet (carefully!) to the oven.
- Bake 13-15 minutes or until puffy and golden brown.