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One of my favorite FAST & EASY weeknight dinners. I can make it earlier in the day, when I'm going to one of my grandkids' games, and then reheat it later when I get home. NO CRUST, so it's gluten-free. I'll usually serve it with potato salad and maybe a fruit salad.
SPINACH FRITTATA
6 eggs................................................1/2 cup white or yellow onion, chopped
1/2 cup milk (any kind ~ (I like unsweetened almond or cashew milk)
1 10-ounce package frozen spinach, thawed & squeezed dry
1-1/2 to 1-3/4 cup grated or shredded cheese (any kind ~ I used a package of Fiesta blend here)
1 to 2 tsp. Kosher, sea or pink Himalayan salt
1/2 tsp. curry powder ~OR~ 1/4 tsp. nutmeg (different flavor profile, so do NOT use both)
1/2 tsp. black pepper..........................2 TB extra-virgin olive oil
Buttery or olive oil non-stick spray
***
Preheat oven to 375. Spray an 8” or 9” square pan (or about 2 qt. casserole dish) with non-stick spray and set aside.
Whisk eggs and milk together in a large bowl until frothy. Add the rest of the ingredients and beat (with wooden spoon) until well combined.
Pour frittata mixture into prepared pan and place into preheated oven for 30-35 minutes, until the frittata lightly browned and is set when the dish is lightly jiggled (and a knife inserted in the center comes out clean). Remove from the oven and allow to sit for about 5 minutes to set completely before slicing/scooping out and serving.
Serves 2-4 (depends on your appetite and what you have as sides)
SPINACH FRITTATA
6 eggs................................................1/2 cup white or yellow onion, chopped
1/2 cup milk (any kind ~ (I like unsweetened almond or cashew milk)
1 10-ounce package frozen spinach, thawed & squeezed dry
1-1/2 to 1-3/4 cup grated or shredded cheese (any kind ~ I used a package of Fiesta blend here)
1 to 2 tsp. Kosher, sea or pink Himalayan salt
1/2 tsp. curry powder ~OR~ 1/4 tsp. nutmeg (different flavor profile, so do NOT use both)
1/2 tsp. black pepper..........................2 TB extra-virgin olive oil
Buttery or olive oil non-stick spray
***
Preheat oven to 375. Spray an 8” or 9” square pan (or about 2 qt. casserole dish) with non-stick spray and set aside.
Whisk eggs and milk together in a large bowl until frothy. Add the rest of the ingredients and beat (with wooden spoon) until well combined.
Pour frittata mixture into prepared pan and place into preheated oven for 30-35 minutes, until the frittata lightly browned and is set when the dish is lightly jiggled (and a knife inserted in the center comes out clean). Remove from the oven and allow to sit for about 5 minutes to set completely before slicing/scooping out and serving.
Serves 2-4 (depends on your appetite and what you have as sides)
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