Wynette Richards

Frittata

The Recipe

Makes 4 generous servings.

• olive oil
• 1 cup scallions, thinly sliced, or 1 cup chopped onion
• 3 cloves garlic, finely chopped
• 1 cup fresh tomato chopped or fresh broccoli or other vegetables
• 2 cups fresh baby spinach leaves
• 8 eggs, lightly beaten
• 1 cup grated cheese (we used Romano but probably any kind will do)
• pepper to taste

1. Preheat oven to 425 F.
2. Generously grease a large oven-proof skillet such as cast iron.
3. In the skillet saute scallions or onions and garlic in a generous amount of olive oil for 2 or 3 minutes.
4. Stir in tomatoes or broccoli or other vegetables and cook till nearly tender. (Tomatoes alone will only take 2 or 3 minutes.)
5. Stir in spinach and cook till wilted (probably less than a minute).
6. Stir in eggs and cheese and a little pepper. (Note, it's plenty salty because of the cheese.)
7. Stop stirring and let the mixture cook until the edges are set, about 2 minutes.
8. Put in oven and cook 8 to 13 more minutes, till top of frittata is just set. (Toothpick comes out clean.)

1. If don't have oven-proof skillet, cook in any skillet to begin with and then transfer to greased baking dish to put into the oven.
2. Feel free to adjust all ingredient quantities to taste. Probably would be good with twice as many tomatoes, more spinach, more scallions. Or use grape tomatoes, cut in half. Or use no tomatoes, no spinach, ...
3. Probably would be fine with regular onions instead of scallions.
4. Probably would be good with sliced mushrooms or sliced red potatoes. Sautee along with the onions and garlic till done before adding eggs.
5. Probably would be delicious with cooked bacon or sausage or ham, cut into small pieces.