Spinach and Red Pepper Frittata

Egg Cookery, Vegetarian

Spinach and Red Pepper Frittata

Adapted from nytimes.com/cooking

Another frittata recipe coming your way! I’ve known about the existence of frittatas for several years but I think I only just discovered the wonders of eating one this summer. They are super nutritious. Though eggs have had a bad reputation, they are one of the most nutritious foods out there. They are an incredible source of many vitamins and minerals, protein, healthy fats…They are great sources of Omega-3s choline (a nutrient that’s hard to come by), they raise your levels of HDL (or “good” cholesterol) AND an egg is a complete protein, having all the essential amino acids. This particular frittata also boasts the health benefits of spinach (vitamin A, Vitamin K, manganese, folate, magnesium and phytonutrients) and red pepper (vitamin C).

Yields 8 wedges (4 servings as main course)

Ingredients:

  • 1 6-ounce bag baby spinach
  • 2 tablespoons olive oil
  • 2 red bell peppers, seeded and cut in small dice
  • 10 fresh marjoram leaves, chopped
  • 8 eggs
  • Freshly ground pepper, to taste
  • 2 tablespoons milk

Spinach and Red Pepper Frittata, lado

Directions:

  1. Steam the spinach until just wilted. Rinse with cold water and squeeze out excess water. Chop fine and set aside.
  2. Heat 1 tablespoon of olive oil over medium heat in a heavy skillet. Add the bell peppers. Cook, stirring often, until tender, about 5 to 8 minutes. Stir in the chopped spinach and the marjoram. Stir together for a few seconds and remove from the heat. Set aside.
  3. Beat the eggs in a large bowl. Stir in the pepper, milk, spinach and red peppers.
  4. Heat the broiler of your oven.
  5. Set a heavy, ovenproof, 10-inch skillet on the burner over medium high heat. Heat the remaining tablespoon of olive oil. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand to let the eggs run underneath during the first few minutes of cooking.
  6. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should turn a golden color. The eggs should be just about set. Cook a few minutes longer if they are not.
  7. Uncover the pan and place under the broiler, not to close to the heat, for one to three minutes. Make sure the top doesn’t burn; at most, it should brown slightly and puff under the broiler.
  8. Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden spatula. Carefully slide from the pan onto a large round platter. Cut into wedges to serve.

Spinach and Red Pepper Frittata, plato close-up

Comments: Though this only takes 45-60 minutes to make, it is 45-60 minutes of hands-on time. Though it’s not extremely difficult, I would not recommend trying to make this recipe if you are a beginner. I think I prefer frittatas hot out of the oven but you can also serve them warm, at room temperature or cold. Leftovers are great for lunchtime sandwiches but the frittata does not reheat well. Serve with bread, sweet potatoes, rice…anything you want; it is quite versatile! Try some other frittatas under “Egg Cookery” in the Vegetarian section.

Spinach and Red Pepper Frittata, plato

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