I love to find recipes that are not only delicious but also make use of some of the foods that we're producing right here in our backyard. With goat cheese and eggs on the ingredient list, this Frittata turned out to be one of those recipes!
It's very similar to the Spinach Quiche that we love, but uses lots less cheese, more eggs, and is crustless.
1 Tbs. olive oil
1/2 medium onion, thinly sliced
Kosher salt and black pepper
5 ounces baby spinach
10 large eggs, beaten
4 ounces goat cheese, crumbled
(If you don't have goat cheese stockpiled in your freezer, you could probably sub in Monterrey Jack or Gouda and yield similar results.)
Heat oven to 400 degrees. Heat oil in a medium ovenproof nonstick skillet (do those really exist? We didn't have one, so I went with a well-oiled cast iron skillet) over medium-high heat. Add the onion and 1/2 tsp. each of salt and pepper and cook, stirring occasionally until golden brown.
Add the spinach and cook, tossing, until wilted. Add the eggs and sprinkle with the goat cheese. Give it a quick stir to be sure everything is mixed in. Cook until the mixture begins to set around the edges, then transfer the skillet to the oven and bake until set, 10-20 minutes.
Voila! A yummy frittata that all 5 of us actually ate (yep, even the pickiest one of us -- I'm not naming names)!
We paired it with a loaf of whole wheat country bread (why is it that the kids enjoy the bread so much more if they get to break off a hunk rather than eat a slice?) and a basic salad.
And, how many dishes did I have to clean once the Fritatta was gone? -- one!
Now, THAT I like!