Frittata

Frittata: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

8 eggs

1/3 cup (80 ml) milk (low-fat cow’s or unsweetened, plain soy or almond)

1/3 cup (33 g) fresh-grated Parmesan cheese
1/4 teaspoon each salt and fresh-ground black pepper

2 tablespoons (28 ml) olive oil

1 medium sweet onion, diced

2 large cloves garlic, minced

1 bag (5 ounces, or 140 g) baby spinach

2 large prepared roasted red pepper halves, chopped (about 2/3 cup, or 120 g)

3 ounces (85 g) chèvre

2 tablespoons (8 g) minced fresh parsley, optional

Cooking Instructions:

Preheat the oven to broil.

In a large bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper.

Heat the oil in a 10-inch (25-cm) cast-iron skillet over medium heat. Swirl the oil to coat the entire inner surface of the pan, including the sides (use a paper towel and wipe the sides to oil completely). Add the onion and cook for 4 to 5 minutes, stirring occasionally. Add the garlic, spinach, and peppers and cook for 2 to 3 minutes, stirring frequently, until the spinach is wilted. (Covering the pan will speed the wilting.) Drain excess liquids from the pan, return to the heat, and gently pour the prepared eggs evenly over the top of all. Stir gently to allow the eggs to run through everything. Dot the top evenly with pieces of the goat cheese. Cover and cook for about 6 to 7 minutes, or until the outer edges are cooked, the frittata is mostly solid, but the center is still a little wet. Place under the broiler and cook for about 1 minute, or until the center is set and the surface is firm.

Sprinkle with the parsley and serve.