A cross between an omelet and a soufflé, this frittata can be made with any cheese or vegetable combination you like. In this version, folate-rich spinach and calcium-rich cheese are used.
Prep Time: 20 minutes
Cook Time: 10-15 minutes
Yields: 4 servings
2 cups fresh spinach
1 ½ teaspoons olive oil
1 medium onion, thinly sliced (optional)
8 to 10 thin strips raw or roasted red bell pepper (optional)
1 tablespoon chopped fresh basil, or 1 teaspoon dried
1 ½ teaspoons chopped fresh thyme, or ½ teaspoon dried
Salt and freshly ground black pepper
1 cup crumbled soft goat cheese or grated hard cheese
1. Wash the spinach leaves well and place in a medium saucepan with the water still clinging to them. Bring to a boil, cover, and steam about 4 to 5 minutes, or until soft and tender. Drain and press the spinach between 2 small plates to remove excess moisture. Chop fine and set aside.
2. Preheat the oven to 400 degrees. In an ovenproof medium skillet or shallow casserole, heat the oil over moderate heat. Add the onion slices and sauté, stirring frequently, for about 8 minutes or until golden brown. Add the pepper -- if raw, sauté about 3 minutes; if roasted, sauté for one minute. Add the cooked spinach and half the basil and thyme, then remove the vegetables to a plate and set aside.
3. Whisk the eggs with salt, pepper, and remaining basil and thyme.
4. Place the skillet or casserole over moderately high heat. Add the eggs and top with the sautéed vegetables. Sprinkle with cheese and let cook 1 minute.
5. Remove from the heat and place on the middle shelf of the oven. Bake for 10 to 15 minutes, or until puffed and golden brown. Serve immediately.