Spinach and Roasted Pepper Frittata

(adapted from Fields of Greens Cookbook by Annie Somerville)

1 ½ tblsps olive oil

2 bunches of spinach, washed

4 garlic cloves, finely chopped

1 yellow or red bell pepper, roasted, peeled and diced*

2 scallions, thinly sliced on a diagonal

1 ounce Parmesan cheese, grated, about 1/3 cup

3 ounces feta cheese, crumbled, about ¾ cup

1 tsp finely chopped fresh rosemary

2 tsp lemon juice

8 fresh farm eggs, beaten

3 tblsps reduced balsamic vinegar, optional see below

salt and pepper to taste

Heat half a tablespoon of olive oil in a large skillet. Wilt the spinach over high heat with ¼ teaspoon salt, a few pinches of pepper and the garlic. Drain and cool spinach. Squeeze out excess moisture a handful at a time and coarsely chop. Place spinach in a bowl with peppers, scallions, parmesan, feta, rosemary and lemon juice. Stir the eggs into the mixture and add ¼ teaspoon salt and a few pinches of pepper. In a 9-inch sauté pan with an ovenproof handle, heat the remaining tablespoon of oil to just below the smoking point. Swirl oil around the sides of the pan to coat, turn heat down to low, then immediately pour the frittata mixture into the pan. The pan should be hot enough so that the eggs sizzle. Cook the frittata over low heat for 1 to 2 minutes, until the sides begin to set; transfer to the oven and bake, uncovered 20 to 25 minutes until the frittata is golden and firm. Loosen the frittata gently with a rubber spatula, the bottom will tend to stick to the pan. Place a plate over the pan, slip it over and turn the frittata out. Brush with the vinegar if you like. Cut into wedges and serve. Serves eight. To serve 4, reduce eggs to 4 and spinach to 1 bunch or 8 cups. Fold frittata in half and cut in wedges.

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