Frittatas, like their eggy cousins quiches and omelets, are open to endless possibilities. This quick and easy recipe combines a fluffy egg base with spinach, Parmesan, and goat cheese; but the beauty of it is that you can use whatever meats, veggies, or cheeses you happen to have on hand.
- Yield: 4 to 6 Servings
- Total Time: 1 Hour
- 8 large eggs
- 1 cup half-and-half
- ½ cup (about 2 ounces) shredded Parmesan cheese, divided
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground cayenne pepper
- Salt and black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 garlic clove, minced
- 10 ounces frozen spinach,* thawed and chopped
- ¼ cup (2 ounces) goat cheese
- Preheat oven to 400°F. In a large bowl, whisk together eggs, half-and-half, ¼ cup of the Parmesan, nutmeg, cayenne, salt, and black pepper.
- Heat oil in a heavy ovenproof 12-inch skillet over medium heat. Add onions and cook until translucent, about 4 minutes. Stir in garlic and spinach and cook until fragrant, 1 to 2 minutes more. Gently fold in egg mixture. Cook until partially set, about 3 to 5 minutes. Sprinkle goat cheese and remaining Parmesan cheese over top.
- Place pan in oven and bake until frittata is puffed and golden, about 15 to 20 minutes. Let cool slightly, then cut into wedges and serve.