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Quick and Easy Vegetarian Spinach Frittata

Farm fresh eggs–tiny perfection. There is just no equivalent to eggs from chickens that gallivant freely and happily. Fresh farm eggs make a delicious spinach frittata!

Spinach Frittata inspiring eggs

Tiny Perfection–Ranui Farm Eggs

Truthfully, frittatas are wonderful and easy no matter where the eggs come from. Especially when the recipe includes spinach, or chard, or arugula, or beet greens or a mix of all of these. A little cheese is nice to round things out–use whatever cheese you have on hand. This spinach frittata has both diced fresh mozzarella and Kerrygold cheddar, which turn nice and golden brown finished under the broiler. Fresh thyme is the perfect herbal addition to a spinach frittata.

Serve your frittata warm, right from the broiler. Frittatas are also delicious chilled, served with a salad.

spinach frittata

Spinach Frittata

You might also enjoy this chard frittata recipe.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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spinach frittata
Print Recipe
5 from 2 votes

Spinach Frittata


  • 2 tablespoons grapeseed or olive oil
  • 1 yellow onion , chopped
  • 1 bunch spinach , chard or arugula, or a mixture any of these
  • Real Salt and freshly ground black pepper
  • 6 farm eggs
  • 1 clove garlic , minced
  • 2 teaspoons chopped fresh thyme
  • 1 cup diced fresh mozzarella cheese
  • ¼ cup grated sharp cheddar cheese


  • Heat half of the oil in a 9 or 10-inch skillet on medium low heat. Add the onion and cook, stirring every so often, until the onions are soft and very translucent, about 10 minutes.
  • Meanwhile, remove and discard the stems from the spinach and chop it coarsely. When the onions are ready, stir in the spinach, adding one third at a time, and stirring the spinach until it wilts to make room for more spinach. When all of the spinach has wilted and practically disappeared, season generously with salt and pepper.
  • In a bowl, beat the eggs with a whisk. Add the garlic, the wilted spinach, the thyme and the cup of cheese.
  • Wipe the skillet with a paper towel to clean out any spinach/onion residue. Heat to medium flame, adding the other half of oil. Pour in the egg and spinach mixture. Set the timer for 10 minutes. You don’t have to stir the eggs, just let them cook until they set.
  • Preheat the broiler. After 10 minutes the eggs should be cooked with a bit of liquid on the top. Sprinkle the cheddar cheese over those moist top eggs and slide the skillet under the broiler, about 6 inches from the flame. Cook until the cheese is golden brown, about 3 minutes.
  • Cut into wedges to serve.

Polenta Tart with Green Garlic and Spinach

This polenta tart with green garlic and spinach has a gluten-free polenta crust. It’s filled with a light ricotta egg and spinach custard. The season for green garlic coincides with chives, so if you have them, sprinkle the baked tart with purple chive blossoms.

green garlic for Polenta Tart with Green Garlic and Spinach
Trimmed Green Garlic

This polenta tart recipe uses my microwave polenta technique. The “crust” is gluten-free and lower in calories than a butter tart crust. And polenta perfectly complements the filling in an Italian sort of way.

Unless you are more adverse to the nuclear machines than I, or your kitchen is not so equipped, you will enjoy the ease of polenta cooking in a microwave oven.

polenta tart crust for Polenta Tart with Green Garlic and Spinach
Chives and purple blossoms for Polenta Tart with Green Garlic and Spinach
Chive sand their blossoms

One of the surprises in our farm share box this week is green garlic. I wonder if John planted a row of garlic specifically for a green garlic harvest or if he is thinning the crop to allow more space for bulb development of what’s left in the rows.

Green garlic looks a lot like green onions or scallions, and can be prepared in pretty much the same way.

Wash green garlic well, as you would leeks, for dirty soil can hide in the stalks. Trim green garlic as dictated by its relative youth, or how close it was to becoming fully formed garlic. If the green part is very tender, chop the entire stalk, otherwise trim away some of the green as you might for scallions.

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Make it a fabulous week–get in the kitchen and cook something spicy!

For more vegetarian recipe ideas, peruse my Pinterest boards.

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Polenta Tart with Green garlic for Green Garlic and Spinach
Print Recipe
5 from 1 vote

Polenta Tart with Green Garlic and Spinach

This gluten free crust makes a fabulous crust for most any savory tart. Makes one tart. Cut into 6 or 8 wedges for main course or 10 to 12 as an appetizer.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Main Course
Cuisine: Gluten-free, Vegetarian
Servings: 1 9-inch tart


For the polenta:
  • ¾ cup vegetable broth
  • ¾ cup water
  • ½ cup polenta grits
  • 2 teaspoons olive oil
  • teaspoon fine sea salt
  • ¼ cup grated Parmesan or Pecorino cheese
For the filling:
  • 1 bunch fresh spinach , about 8 ounces, well washed, stems removed and coarsely chopped
  • ½ cup up to 1 cup chopped green garlic
  • 1 tablespoon grapeseed or olive oil
  • sea salt and freshly ground black pepper
  • 1 teaspoon balsamic vinegar
  • 1 egg
  • 8 ounces ricotta cheese
  • ¼ cup grated Parmesan or Pecorino cheese
  • 2 teaspoons finely chopped fresh thyme leaves
  • 3 tablespoons chopped chives
  • 2 tablespoons fresh chive petals
  • Tomato sauce , optional


Make the polenta:
  • Whisk the vegetable broth, water, olive oil, salt, and polenta and in a microwave-proof bowl. Cover and cook on highest power for five minutes. Stir well, cover again and cook for another five minutes. Stir in the Parmesan cheese, cover and cook for two more minutes.
  • Allow the polenta to cool a minute or so, then dollop into the lightly oiled pan of choice. While the polenta is still soft and warm, spread it around the bottom and sides of the pan with your fingers, wetting them if needed. Distribute the polenta as evenly as possible, but it can look rustic, since this is a rustic tart.
Make the filling and bake the tart:
  • Heat the grapeseed oil in a large skillet and sauté the green garlic until it is limp. Stir in the spinach and cook, stirring frequently, until the spinach has completely wilted. Sprinkle with a dash of balsamic vinegar and some salt and pepper.
  • Preheat oven to 375 degrees F.
  • Beat the egg and ricotta cheese in a bowl. Stir in the Parmesan cheese, the cooked garlic and spinach, thyme and chives, reserving the purple thyme blossom for garnish. Season to taste with salt and pepper. Spread the mixture into the polenta crust.
  • Bake 30 to 35 minutes, until there are hints of golden brown in the crust and the ricotta filling. Sprinkle with the purple chive flowers and allow to cool slightly before cutting.
  • Serve on plates with tomato sauce, if desired.

Sweet Swiss Chard Tart with a Cookie Crust – Tarte aux Blettes

I think most people would see “Swiss Chard Tart” on a dessert menu and pass it over for the rich gluten free  Chocolate Snowball. That’s why the menu included both Sweet Swiss Chard Tart with a Cookie Crust and the French title Tarte aux Blettes. This sweet Swiss chard tart with a cookie crust is one special dessert.

Sweet Swiss Chard Tart with a Cookie Crust | Letty's Kitchen

In Nice, in France, when I was in culinary school way back in 1986, for professional curiosity I ordered Tarte aux Blettes. What a treat–eating your greens for dessert.
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Poblano Chiles Stuffed with Potatoes and Cheese

When we visited Felipe and Diana’s home in San Miguel de Allende Mexico, we made poblano chiles stuffed with potatoes and cheese for dinner. Here’s the recipe and why I love traditional open air Mexican markets!

Poblano Chiles Stuffed with Potatoes and Cheese

Qué le doy—what can I get you? They call out to you as you pass by their stalls brimming with fruits and vegetables, and flowers, every variety of meats and fish, and much much more.

Damn I love Mexican mercados. Pirate CD puestos a half kilometer down the passageway blare out ranchera and rock, competing for your ears against the musician with guitar two stalls away serenading birthday wishes, Las Mananitas, to the girl selling leather belts and shoes. The colors, the music, the food!

señora in Mexican mercado--Poblano Chiles Stuffed with Potatoes and Cheese | Letty's Kitchen

So rich and abundant, so full of optimism, with smells easily and not so easily identified.  You can have your high-price supermarket’s sterile packaging just like any city in the world–for the life’s bright vibrancy, give me a Mexican mercado any day. Full crescendo open air Mexican mercados are feasts for the eyes, ears, and palate.

You’ll see handsome señoras wrapped in traditional shawls selling homegrown fruit like avocados and limes, or old cowboys selling even older tools they’ve arranged on blankets on the ground.

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Curried Potatoes and Kale

This spicy dish of yukon gold potatoes with kale and tofu makes an easy dinner. It’s delicious with steamed brown basmati rice and quinoa.  Serve with a tangy sweet chutney and yogurt or raita.

Coconut Curried Potatoes and Kale with Tofu

Multi-tasking is efficient here: prepare the potatoes while pressing the tofu, and boil the potatoes while crisping the tofu in skillet.  Boil the kale while the onion and garlic cooks.

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Coconut Curried Potatoes and Kale with Tofu
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Coconut Curried Potatoes and Kale with Tofu

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Vegan
Servings: 4 servings


  • 1 12 ounce block extra firm tofu
  • 1 tablespoon plus 1 tablespoon extra virgin olive oil
  • 4 medium potatoes any variety, well-scrubbed
  • 1 bunch kale stems removed and discarded
  • 1 medium onion thinly sliced
  • 1 clove garlic minced
  • 1 ½ teaspoons turmeric
  • Pinch cayenne
  • ½ teaspoon or more, to taste dried red chile pepper flakes
  • 1 13.5 ounce can coconut milk
  • Salt to taste


  • Drain the tofu from its water and cut in half lengthwise. Place on a tea towel in a baking dish and cover with a part of the towel. Top with a second baking dish and place something heavy inside; it should weigh 1 to 2 pounds. Monitor so that the weight stays centered over the tofu pieces and press for about 10 minutes. The tea towel will absorb much extra moisture, even though you started with extra firm tofu. Dice the pressed tofu into ½-inch to ¾-inch cubes.
  • Heat the first tablespoon of oil in a large skillet over medium flame. Add the tofu cubes and cook about 10 minutes, turning the tofu after a few minutes, until the cubes are golden on at least 2 sides. Remove from the pan and set aside on paper towels.
  • Bring a saucepan of water to boil with a good amount of salt. Cut the potatoes into 1-inch chunks, add them to the pot and simmer until the potatoes are just tender, about 20 minutes. Remove the potatoes from the pot and set aside.
  • Add the kale leaves to the salted water. Simmer them until the greens are tender to your tongue, 10 to 15 minutes. Remove from the water, saving about 2 cups of the cooking water. Let the kale cool on a cutting board and then chop—about 1 inch apart with your knife, in both directions to cut the leaves.
  • Heat the remaining oil in the skillet over medium flame. Add the onion and garlic and cook and stir until the garlic is translucent, 5 to 8 minutes. Stir in the turmeric and cayenne and the pepper flakes. Add the coconut milk, and the cooked potatoes and chopped kale, stirring everything around. Stir in the golden tofu cubes and enough of the reserved cooking water to make a wet sauce. Cook, stirring occasionally to let the flavors meld and heat the vegetables and tofu. Season with salt and more chile pepper flakes to taste.
  • For the basmati rice and quinoa, steam 3/4 cup rice and 1/4 cup red quinoa with 2 cups water.