Hakuna Frittata – what a wonderful phrase. It’s quiche without a crust and a new family favorite! We discovered the frittata this summer. We’ve eaten it for breakfast, brunch, lunch, and dinner. We’ve tried many variations of cheeses, always coming back to swiss. The frittata is so tasty, it was gobbled up in mere seconds by the ravenous darlings – who are also capable of making this!
As the weather turns colder, we start craving warmer breakfasts. With little time, you’ll want something quick, tasty, and comforting: que the frittata! It’s also incredibly good for you. Yes, my friends, we are WINNING at life! You’ll begin with some butter in a cast-iron pan (or oven-safe fry pan), chopped onions, and spinach (fresh or frozen both work well). Add whisked eggs, milk, cut tomatoes, shredded Swiss, salt and pepper – and you’re in frittata business. Let it cook on the stovetop until almost set – about 5 minutes. Finish off in the oven, set on broil. In about five minutes you’ll have a gorgeous egg dish with beautiful color. Don’t you love pretty food? Let’s admire the frittata for a moment. Very nice, very nice (and it happens to taste amazing!)
Spinach and Tomato Frittata:
2 Tablespoons Butter
1/2 Small Onion, finely chopped
2 Cups Baby Spinach
5 Large Eggs
1/2 Cup Whole Milk
Salt and Pepper
1 Cup Shredded Swiss Cheese
1 Cup Chopped Tomatoes
- Preheat oven to broil. In a medium bow, whisk together the eggs, milk, salt, and pepper. Fold in cheese and tomatoes. Set aside.
- In a medium cast iron skillet (or oven-safe frying pan) over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until just wilted, about 2 minutes. Pour the egg mixture over the spinach and cook until almost set, about 5 minutes. Transfer the pan to the oven and broil until golden brown on top, about 5-7 minutes.
- Eat your hakuna frittata – and make sure you sing!
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