I had never actually made a frittata before this one. We’d made Spanish tortilla, which is similar, and I knew the basic frittata technique, but I’d just never gotten around to it. My dad is a dinner omelette master and I really like eggs. This was my frittata-making initiation, however, thanks in part to Erin over at Naturally Ella, who recently posted a fantastic “base recipe” (i.e., basic technique) for frittatas. Her list for what to include and how to prepare it (or not) beforehand is really helpful.
So with Erin’s guidance, I fashioned this “green power frittata” using kale and spinach we had in the fridge, along with one diced tomato, some leftover minced cilantro, and grated cheddar for good measure.
The result? Delicious. High on the dark greens, which pack lots of vitamins, minerals, fiber, and calcium, to keep you healthy and energizing along. I do recommend blanching the spinach before sautéing it, to get rid of that slimy after-feel on your teeth. Now that I know how easy frittatas are to cook — throw in everything but the kitchen sink! — I may start making them more often. They’re also multi-occasion dishes, equally as good for breakfast, brunch, or dinner (lunch, too, for that matter). Frittatas are by nature a one-dish meal, though we supplemented ours with some millet and roasted carrots.
- One Year Ago: Race Recap: Kyiv Half Marathon
- Two Years Ago: One Year & 26.2 Miles
- Three Years Ago: “‘The time has come,’ / The Walrus said…” and Weekend in D.C.
Green Power Frittata (inspired by this tutorial; serves four generously)
- dollop of olive oil
- 1-2 onions, diced
- 1-2 garlic cloves, minced
- 2 big handfuls kale, roughly chopped
- 3-4 handfuls fresh spinach
- 8 eggs
- 1/2 cup milk (I used semi-skimmed)
- to taste: salt & pepper
- 1/4 cup fresh cilantro, minced
- 1 tomato, diced small
- 1/2 – 3/4 cup grated cheddar cheese
- Heat the olive oil in a frying pan/skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft.
- Throw the kale and spinach into the pan and cook, stirring occasionally, until they are nice and wilted (3-7′).
- While the greens are cooking, whisk together the eggs, milk, spices, and cilantro. Dice the tomato and grate the cheese.
- Preheat the oven to 190C (375F).
- When the greens are wilted, pour the egg mixture over them and cook over medium-low heat for 5-6′ or until the bottom is set.
- Sprinkle the tomato and cheese on top, then pop the pan in the oven for 11-13′ or until the frittata puffs up and the top is golden-brown.