Tomato and Chèvre Frittata
- 2 tbsp butter or olive oil
- 1/2 cup diced onion
- 1/2 cup cherry tomatoes, quartered
- 3/4 cup spinach diced
- 1 clove garlic, minced
- 8 eggs
- 1/3 cup heavy cream or whole milk (cream is way better)
- 1/2 tsp dried basil or a few sprigs fresh, minced
- Salt
- Pepper
- 2 tbsp fresh goat cheese (Chèvre)
Scramble eggs, cream, basil, salt, and pepper in a bowl. Set aside.
In a non-stick, oven-safe skillet (cast iron is best) heat oil or butter over medium high heat. Add onions and sauté until translucent. Add tomatoes, spinach, garlic and a pinch of salt. Sauté for about 2 minutes. Spinach will wilt significantly, but you don't want it to become totally mushy. Remove from heat.
Pour eggs into skillet. Crumble/dot top of egg mixture with chunks of chèvre (feel free to use more, or use a different variety of cheese as your fancy takes you).
Bake at 350 degrees for 30 minutes. Frittata will be puffy when you remove it from the oven and will settle as it rests. Serve hot!
(This would also be delicious with sautéed mushrooms!)
Sorry there are no pictures. We ate it so fast. Even Tim devoured every single tomato, onion and scrap of spinach.
Here's some thoughts about your skillet: How do you wash it? When you dry it, do you set it on the burner then put a little oil in it and just let it sit until next time you use it? Mine was kind of sticky too, until I started doing that, and finally, ten years later, it's much better, though still not as good as Grandma's dutch oven. Your frittata sounds yummy. I've been wanting crepes with strawberry cream cheese. :)
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