So I know I've made a fritatta before, but I thought I'd grace you with another one because they are so delicious (remember my addiction to eggs) and so easy to make. Also, I enjoy their versatility; you can get really creative with them, and as long as you have eggs and some cheese, you can really throw whatever you want in there.
Today, I am home sick from work and really wanted something that was easy to make, and healthy so that it would help boot this pesky cold out of me.
The answer: Spinach, Tomato, Caramelized Onion Fritatta.
For this recipe, you will need:
- 6 eggs
- 1 box of frozen spinach, thawed, with the liquid squeezed out
- 1 vine ripe tomato, chopped
- 1/2 an onion, chopped
- 1/2 cup shredded cheddar cheese
- salt and pepper
-EVOO
Drizzle a medium skillet with EVOO, and heat to medium high. Add the onions and some salt and pepper. Cook for about 3-4 minutes until they start to turn brown.
In a large bowl, add the eggs, drained spinach, and a pinch of salt and pepper. Just eyeball it.
Add the tomatoes to the onion mixture and cook for about another 3 minutes. Remove from heat and let cool slightly.
Once cooled, add the tomato and onion mixture to the egg mixture.
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Set an oven rack at the top of your oven and preheat your broiler to high.
Once the fritatta cooks on the stove for the allotted time, sprinkle the top with the cheese, and place it in the oven for 3 minutes.
This part can be a little tricky because every oven is different, and if you've ever broiled something on high, there's a good chance that, at some point, you burned it. I sure have. Sooooo, just flip on your oven light and watch it.
Once the 3 minutes is up, grab the handle with an oven mitt, and give it a little shake. If it still looks jiggly, set it back in for a minute or so.
It's done when it doesn't jiggle. :)
Until next time!
Erin this looks really delicious. I think I may have to try this.
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