I bake my frittatas for the whole process, mainly because I don’t have a heavy skillet to go from stove top to oven! They seem to come out very well anyway. As this is great cold too, this is a great recipe for having leftovers for lunch
1 Medium Onion, chopped
2 Cloves Garlic, minced
3-4 Medium Tomatoes, Chopped
1 Bunch Spinach, thoroughly washed and chopped
100g Chevre Goats Cheese, cut into small cubes
1 teaspoon Dried Basil or 1 Tablespoon Fresh Basil
1 Teaspoon Dried Oregano or 1 Tablespoon Fresh Oregano
Pinch Sea Salt
Preheat the oven to 400 degrees F. Lightly brush a baking dish with olive oil
Whisk the eggs with the herbs and salt in a medium bowl and set aside.
In a little water, saute the onions on medium-high heat until almost translucent. Add the garlic and saute for one more minute. Add the tomatoes and saute for 3-4 minutes. Add the spinach, put a lid on the pot and cook for about 3 minutes until the spinach has wilted, stirring occasionally.
Pour the egg mixture into the baking dish. Add the spinach and tomato mixture and stir. Dot the chevre throughout the mixture, pushing down so it is mainly covered in the egg mixture.
Bake at 350 degrees for 20 minutes. I have a strange oven. I think the thermostat is not working properly and the landlord’s service man insists it is working properly. I’m thinking if I’m going to get more into this blogging thing I at least need an oven that works properly! Anyway I need to turn the broil setting on and move the dish down to a lower rack in the oven to cook the top more, and then broil on a higher rack for a few minutes to brown the top. You may not need to do that, or possibly just broil for a few minutes to brown the top.
Serve with a crisp green salad.