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Smoked Spinach Gouda Frittata with Tomatoes

11 June

Serves 2-4

The spinach-laden frittata with just a hint of smoky cheese comes together in minutes and offers ultimate time-of-day flexibility. Serve morning, noon, or night with toast, roasted potatoes, and a little fruit. A last minute dribble of balsamic vinegar delivers a subtle, acidic pop.

4 eggs
1 Tbs. heavy cream
sea salt and pepper
2 Tbs. olive oil
1 small shallot, diced
4 c. spinach (packed), rinsed and patted dry
1/4 c. smoked gouda cheese
1 medium tomato, sliced
good balsamic for serving

1. Set an oven rack 5 inches from the heat source. Flip on the broiler.

2. Whisk eggs, cream, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Set aside.

3. Swirl the oil along the bottom and up the sides of a 9 1/2-inch cast iron or oven-proof skillet. Set the skillet over medium-low heat, add the shallot and saute, stirring occasionally, until soft and translucent, about 5 minutes.

4. Add the spinach, one handful at a time, turning with tongs so it wilts. Crank the heat up and saute for about 5 minutes, until the spinach weeps and moisture is evaporated, tossing a few times (you want it relatively dry). Lower the heat again.

5. Add the egg mixture, cheese, and tomatoes and cook until the frittata is three-quarters set, about 5 minutes, tilting the skillet now and again so the runny eggs slide toward the edges.

6. Broil until puffy and browned, 3-5 minutes, watching carefully. Let cool for 5 minutes. Serve warm or at room temperature, with balsamic vinegar for dribbling.

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