Take a new approach to brunch with this easy and versatile Italian egg dish. The frittata is left simple and allows each ingredient to shine. Highlight the spinach with sweet shallots, sharp cheddar and nutty parmesan. You can serve it at any temperature any time of the day. If you’re serving it for brunch, pair it with a fruit salad and focaccia. Learn how to prepare this dish below.
Prep time: 10 mins
Cook time: 27 minutes to 30 minutes
Yield: Serves 4 to 6
- 1 medium shallot
- 3 ounces sharp cheddar cheese
- 1/2 ounce Parmesan cheese
- 8 large eggs
- 1/3 cup whole or 2% milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 5 ounces baby spinach (about 5 packed cups)
- Box grater
- Chef’s knife and cutting board
- Large mixing bowl
- 10-inch cast iron or oven-safe nonstick skillet
- Rubber spatula or wooden spoon
- Preheat the oven. Arrange a rack in the top third of the oven and heat the oven to 350°F.
- Prepare the shallot and cheeses. Dice 1 medium shallot. Grate 3 ounces sharp cheddar cheese on the large holes of a box grater (about 3/4 cup). Finely grate 1/2 ounce Parmesan cheese on the small holes of a box grater (about 1/4 packed cup).
- Whisk the eggs and dairy together. Place 8 large eggs in a large bowl and whisk until blended. Add 1/3 cup whole or 2% milk, cheddar cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk to combine.
- Sauté the shallot and spinach. Heat 2 tablespoons of olive oil in a 10-inch cast iron or oven-safe nonstick skillet over medium heat until shimmering. Add the shallot and sauté until softened, about 3 minutes. Add 5 ounces baby spinach a handful at a time, and sauté until just wilted, about 2 minutes.
- Pour in the egg mixture. Spread the vegetables into an even layer, then pour the egg mixture over the top. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Sprinkle with the Parmesan. Cook undisturbed until the eggs at the edges of the pan begin to set, about 2 minutes.
- Bake the frittata. Transfer the skillet to the oven and bake until the eggs are just set, 18 to 20 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another minute or two. If not, then the eggs are set.
- Broil the frittata. Heat the broiler to HIGH. Broil until the top of the frittata is lightly golden-brown in spots, 2 to 3 minutes. Let cool in the pan for 5 minutes, then slice into wedges and serve warm or at room temperature.
Source: the Kitchn