Spinach Frittata Love
Okay. Let’s face it. This week, it’s all about the spinach frittata that I concocted.
A cup or so of spinach (either frozen that’s been thawed and the water squeezed out, or fresh torn into little pieces and wilted over low flame for a few minutes). Use a small, non-stick frying pan that’s safe to go from stovetop to oven. Take ten or so grape tomatoes, sliced in half lengthwise, and sautee in a tiny little drizzle of oil or a few squirts of cooking spray. Flip the tomatoes now and again, but let them sit on the heat long enough to get crispy in spots. Season the tomatoes — I use oregano, thyme and rosemary, chili powder, cumin, or whatever else strikes me at the moment.
Spread the tomatoes around in an even layer in the bottom of the pan.
In a bowl beat two eggs (or one egg and one egg white, or three egg whites, whatever works), the spinach, and 1/2 to 3/4 cup of nonfat cottage cheese. You can also add a teaspoon or so of finely-grated parmesan, if you have it. Or a scoop of low-fat riccota. Whisk it together and cover the tomatoes with the mixture right in the saucepan. Cook on low to medium heat without stirring or flipping the frittata. After it’s cooked for a while (you’ll see it set up from the edges in about an inch), take it off the stove and put it in the oven on about 350 degrees for 10 or so minutes until it’s cooked through. You can finish it off with a little broil if you feel like it. Makes the top crispy. These are approximate numbers, so just keep your eyes and nose open until it’s done.
This is the perfect amount of food. It fits so nicely on the small new plates I got. I top it off with sliced avocado and/or plain yogurt. This morning, I covered it in chile verde sauce. Holy frijole, this is such a good breakfast. I love it with some sliced fresh pear. Mmmm.b