|Baked frittata. Easy, cheesy, spinachy.|
You're just so good, so easy. Delicious warm, but also cold. Suitable for all seasons: cool and convenient picnic fare for summer, warm and comforting at home in winter. I think I love you a little. Or a lot.
This can be as simple as anything. A bit of butter, a bit of garlic. Whisked eggs and yoghurt. Spinach and cheese. But of course, I can get fancy with you, too. I can stir in some basil, throw in some chopped sun-dried tomatoes. So many possibilities, so many variations of deliciousness.
I gleefully top you with cheese before putting you into the oven. Who doesn't like a cheesy crust, after all.
|How my easy cheesy spinach frittata looked before it went into the oven. Just in case you're interested.|
The hot oven worked its magic. You look nice, frittata. Oh yes, you do.
|Easy cheesy spinach frittata, hot from the oven.|
|Cross-section of easy cheesy spinach frittata.|
easy cheesy spinach frittata
1 tablespoon butter
1 clove garlic, minced
5 large eggs (around 55-60g/2oz each)
1 pinch salt, or to taste*
2 pinches black pepper, or to taste
1.5 cups baby spinach leaves, firmly packed
1/2 + 1/3 cup roughly grated/shredded cheddar, or other cheese*
1/4 cup sweet basil leaves (optional, but awesome)
1/4 cup sun-dried tomatoes, chopped (optional, but awesome)
1/4 cup unsweetened natural or greek yoghurt
Preheat oven to 220°C (425°F) fan-forced (200°C/390°F conventional).
In a 20cm/8" oven-safe pan, warm up the butter over low to medium heat and gently fry the garlic until soft and golden. Swirl to coat all inner surfaces of the pan with the melted butter, and spread out the garlic across the pan with a fork.
In a bowl, whisk eggs with salt and pepper until the whites and yolks blend together smoothly. Gradually trickle in yoghurt, whisking all the time. Stir through the spinach and 1/2 cup cheese, as well as the basil and sun-dried tomatoes, if using.
Pour the egg mixture into the pan. Scatter the top with the remaining 1/3 cup cheese. Bake in the preheated oven for approximately 15 minutes or a little longer, until a puffed golden with hints of brown.
Cool for at least 10 minutes before cutting. It will sink and shrink as it cools, and become easier to remove from the pan with time. Cut slices straight out from the pan, or if you're feeling brave, run a knife along the edges and flip it out. (Note: If attempting to do the latter, perhaps use more butter in the initial cooking process, and also wait longer for it to cool.)
Suitable for breakfast, brunch, lunch, dinner, snacks, picnics, anytime really!
* I've made this frittata with both roughly or finely grated cheese. I've tried it with different cheeses - cheddar, grana padano, parmesan / parmigiano-reggiano and pecorino romano. I've found that with a very salty cheese like pecorino, there was no need to add salt at all.