I was looking for a Frittata recipe for a brunch I was hosting and found this version on the food network website, courtesy of Rachelle Ray. It has now become a main stay of my weekly dinners as it is a good protein source and is so easy. I have adapted the ingredients of this recipe but have not touched the super simple directions.
I think I continue to use this recipe because you can throw almost anything in it, including left over grains (brown rice, quinoa), left over veggies, and maybe some extra protein (cheese, smoked salmon) – really anything you have in the refrigerator that you think would taste good.
Another aspect of this recipe I love is how well it reheats in the oven. The first night, eat half with a salad and have the second half the next night, or even cut it up and use it as a protein in your lunch salad. Oh and, yes, you can actually serve it for brunch, too.
This is the version I seem to make most commonly, but again, use whatever you have in your refrigerator:
- Enough oil (+/- 3 Tablespoons) to coat the bottom of an 8” oven proof skillet (I’ve been using the coconut oil with good results.)
- 1 small onion
- ½ cup drained chopped Spanish green olives with pimento
- 1 cup chopped spinach
- ¼ cup sundried tomatoes
- ¼ crumbled feta cheese
- 6 eggs
- ¼ cup milk (I like the unsweetened almond milk.)
- salt and pepper
Preheat oven to 400 degrees F.
Heat the oil in an 8” oven-proof skillet over medium heat. Add onion and cook until soft. Add olives and sundried tomatoes and cook for a few minutes. Add spinach and cook until wilted. Beat eggs with the milk and season with salt and pepper. Pour eggs into skillet and let them settle over other ingredients by gently swirling pan. Let eggs set and when firm on bottom transfer pan to oven for 6 minutes. After 6 minutes sprinkle the feta over frittata and cook for another 4 minutes until top is golden grown and firm. Cut and serve from the skillet or invert onto a serving plate.
Makes 2-4 servings