Greek Spinach Frittata

This savory frittata, full of flavor, is excellent for dinner as well as brunch or lunch. Use fresh oregano if you can get it, and of course scapes while they are in season. Substitute dried oregano and a couple cloves of garlic at other times of year. Bacon makes a nice accompaniment for this, but you won't miss it if you don't have it. Be sure to use an oven proof skillet for this.

4-5 ounces spinach, stemmed
8-10 eggs
2-3 tsp finely chopped fresh oregano (or 1/2 - 1 tsp dried)
3 ounces feta
Salt and pepper to taste
3-4 Tbsp olive oil
1/2 cup finely chopped garlic scapes

Lightly steam the spinach, then chop well.

Beat the eggs in a medium bowl. Add the oregano, feta, and salt and pepper.

Preheat the broiler.

Heat the olive oil in an oven proof skillet (10 inches is a good size). You want a generous quantity of oil to prevent the frittata from sticking, so don't skimp. Add the scapes and saute over medium high heat for 1-2 minutes. Reduce the heat to medium and pour in the egg mixture. Make sure everything is well distributed in the pan, reduce heat to low-medium, and cook until the egg is well set around the edges.

Finish the frittata under the broiler. 3-5 minutes should be enough; check after 3 to see whether it is done in the middle. If you still have liquid egg, continue to broil, checking every minute or two for doneness. Serve warm or hot.

Serves about 4.

Garlic and Chard Frittata

This is simple and satisfying. Don't be surprised by the large amount of chard that goes into it - it really cooks down. Feel free to substitute spinach. You could also substitute a bunch of green garlic for the mature garlic at this time of year.

Olive oil
1 head garlic, peeled and minced
1 lb bunch of chard, chopped (stems finely chopped)
Salt and pepper to taste
10 eggs, beaten
1/4 cup grated Parmesan

Heat a little olive oil in a large skillet. Add the garlic and saute for 2-3 minutes, then add the chard (you may need to do this in batches). Saute until the chard is tender, another few minutes. Drain off excess liquid, then add salt and pepper to taste.

Use a 10-inch ovenproof skillet to cook the frittata. Either clean out the one you used to cook the vegetables and then oil it, or use a fresh one, coated with olive oil.

Place the chard mixture in the oiled pan, then pour in the egg. Cook over low-medium heat for 10-15 minutes, shaking periodically, until the frittata is mostly set. Turn on the broiler. Sprinkle Parmesan over the top of the frittata, then place it under the broiler for 3-5 minutes, until the top of the egg is set and the cheese is browned.

Serves about 4.

Scallion and Cheddar Frittata with Dried Tomatoes

This frittata is loaded with scallions, which are just coming into season now, plus local eggs of course. Substitute spring onions if you like.  I also added dried tomatoes, a pantry staple in our house.  I still have lots left from the 2012 season.

6 eggs, beaten
1 cup shredded sharp cheddar
Salt and pepper
2 Tbsp olive oil
1 bunch scallions, chopped (about 2 cups)
1/2 cup dried tomatoes, rehydrated in hot water and chopped
Hot sauce (optional)

Combine the eggs and cheddar in a medium bowl and stir well.  Add salt and pepper.

Heat the olive oil in a 10-inch ovenproof skillet.  Add the scallions and rehydrated tomatoes and saute until the scallions start to get tender, about 1-2 minutes.  Pour the egg mixture over the vegetables and stir to combine, then reduce heat to medium-low and cook gently until the egg is mostly set.  Turn on the broiler while you do this.  When the egg is mostly set, pop the skillet under the broiler for about 2 minutes to finish cooking the top.

Serve hot or room temperature, with hot sauce if desired.

Serves 3-4.

Caramelized Fennel and Onion Frittata with Tomatoes and Goat Cheese

This is what I did with the rest of my batch of Caramelized Fennel and Onions, after using some on pizza a few days ago.  Goat cheese goes beautifully with these flavors (it would make a nice variation for the pizza, too).  Like many frittatas, this works for any meal of the day.  Can be served hot or at room temperature.

6 eggs, beaten
1 - 1 1/2 cups Caramelized Fennel and Onions
3-4 oz. crumbled goat cheese
Salt and pepper to taste 
1 medium tomatoes, sliced 1/8-inch thick (seeds removed)

Combine the eggs, caramelized onion and fennel, goat cheese, and salt and pepper in a medium bowl.  Let it sit at room temperature for 30 minutes or so if you can.

Oil well a 10-inch oven proof skillet and heat it up over medium heat.  Pour in the egg mixture and make sure the veggies and cheese are evenly distributed.  Cook, without stirring, over low-medium heat until the eggs are largely set.  While you do so, preheat the broiler.  Lay the tomato slices on top of the egg mixture.  Finish the friittata under the broiler for 3-5 minutes, until the eggs are cooked through.

Serves 3-4.

Asparagus Bacon Frittata

Our kitchen is functional again!  (Beautiful, too.)  To celebrate having plumbing and a working stove again, I cooked.

This recipe works best if you have two skillets available.  You'll want a clean 10-inch oven-proof one to cook the frittata in; you can saute the other ingredients in another.

4-5 slices bacon
1 medium onion, chopped
2-3 cups sliced asparagus (in rounds)
Salt and pepper
6 eggs, beaten
1/4 cup grated Parmesan

Cook the bacon in a large skillet, then drain on paper towels.  Pour off most of the bacon fat, then add the onions and saute for 2-3 minutes.  Add the asparagus and continue to saute over medium heat until tender, about 3-5 minutes depending on the size of the pieces.  Add salt and pepper to taste.

While the bacon and vegetables cook, combine the eggs and Parmesan in a medium bowl.  Chop the bacon once it is cool enough to handle and add to the eggs.  When the vegetables are ready, stir them in as well.

Take a 10-inch ovenproof skillet and oil it well.  Heat over medium heat, then pour in the egg mixture and level it out.  Cook over medium heat for about 5 minutes, until the eggs are partially set.  Turn on the broiler.  Finish cooking the frittata under the broiler for 3-5 minutes; check for doneness by inserting a knife into the middle.  Watch it carefully to avoid overcooking or burning.

Serve hot, warm, or room temperature.

Serves about 4.

Asparagus Frittata with Cheddar and Thyme

This is a great way to celebrate the first asparagus of the season, which I am very much hoping to see at the farmers market tomorrow. If you skip the potatoes, you can use a bit more asparagus.

¼ cup olive oil (2 Tbsp + 2 Tbsp)
4 cloves garlic, minced
1 medium onion, chopped
2 medium red potatoes, cubed (about 12 ounces; optional)
1 medium bunch asparagus (about 6 ounces), in 1-inch lengths
1 tsp dried thyme
1 tsp salt
Freshly ground black pepper to taste
4 large eggs
½ cup milk
1 ½ cups shredded medium or sharp cheddar cheese

Preheat the oven to 375°.

Heat 2 Tbsp of the olive oil in a large ovenproof skillet. Add the garlic and onion and sauté for 1-2 minutes. Add the potatoes, if using, and lower the heat to medium. Sauté, stirring frequently to prevent sticking, until the potatoes are tender, about 10-15 minutes. To speed the cooking process a bit, cover the skillet when not stirring. If not using potatoes, sauté just until the onions are translucent.

Add the asparagus, thyme, salt, and pepper to the skillet and sauté until the asparagus is tender but still a bit crisp, about 2-3 minutes.

Remove the potato and asparagus mixture to a bowl. Clean out the skillet, dry it, and coat it with the remaining 2 Tbsp of olive oil.

In a small bowl, beat the eggs and milk together. Stir in the cheddar.

Add the egg mixture to the potato mixture. Pour the combination into the freshly oiled skillet. Spread the vegetables and egg around to make sure everything is evenly distributed.

Bake the frittata for 30-35 minutes, until the egg is cooked through.

Serve hot or at room temperature.

Serves 3-4.