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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 1 vote

Spinach Frittata

Ingredients

  • 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

Instructions

  • 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.

Red Lentils and Garlic Scapes

Classic Indian spices, turmeric, cumin and coriander, flavor this dish of red lentils and garlic scapes, with the scapes adding garlicky crunch, olive green color and the scent of spring.

Garlic Scapes

trimmed and ready for chopping

Today I came across a package of Garlic Scapes in the produce section at Whole Foods. They were on sale: 2 for $6.00. Someone is laughing all the way to the bank and I bet it s not the farmer.

Garlic Scapes packaged

expensive scapes

Lucky for my kitchen, curlicued garlic scapes show up in our weekly Ranui Gardens CSA box this time of year. They’re mellower than mature garlic cloves, and certainly different than their aromatic offspring. Continue Reading…

Green Garlic, Spinach and Tortilla Soup

A milestone birthday came my way last month, and to celebrate we threw a party–with house made margaritas. I can easily say no thanks to a margarita made with bottled mix, but if the recipe is pure tequila, triple sec and fresh lime juice, that’s another story. And not just any lime juice, it must be key lime juice, or jugo de limones, from the smaller, sweeter limes of Florida and Mexico.

Limones and Serrano chiles

Continue Reading…

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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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 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Appetizer, Main Course
Cuisine: Gluten-free, Vegetarian
Servings: 1 9-inch tart

Ingredients

For the polenta:

  • 3/4 cup vegetable broth
  • 3/4 cup water
  • ½ cup polenta grits
  • 2 teaspoons olive oil
  • 1/8 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
  • 1/2 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

Instructions

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 Chocolate Snowball. That’s why the menu said Tarte aux Blettes–Sweet Swiss Chard Tart with a Cookie Crust. 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.
Continue Reading…