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!
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
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
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.
Looks delicious!
I host a weekly CSA link party and would love for you to be a part of it. Come and check it out and add your link. http://inherchucks.com/2012/06/20/whats-in-the-box-31/. Hope to see you there 🙂 · 26 June, 2012
Letty, my cast iron skillet is amongst my favorite kitchen tools. · 27 June, 2012
I made this and it was great! also added Mushrooms with the spinach and I used gouda cheese because it is what I had. Thats the only differences…besides that, I dont have a cast iron skillet so I didnt broil in the oven…instead I slid a spatula around the Frittata and made it loose then slid it onto a plate…then flipped the plate over skillet and cooked the other side! · 2 September, 2016
Oh and I didnt have Thyme so I used Oregano! · 2 September, 2016
Hi Caitlin–I love it when readers like you take a basic recipe and switch things up using what you have on hand! Sometimes I make frittatas in a non-stick skillet and flip it over like you did! Thanks for writing! · 3 September, 2016