This is a good stand-by recipe when you're in search of something quick and easy to make for breakfast, lunch, or dinner. The frittata--or spinach and cheese egg pie--also has the virtue of being relatively inexpensive. You don't have to make a fussy crust for the frittata, and my version is baked, not fried, which means no standing by the stove and watching the thing cook. The frittata bakes up hot, cheesy, and full of flavor in 20-30 minutes. The spinach provides nutrition as well as taste and color. Try the frittata with a salad and bread for dinner or lunch or with fruit and bread for breakfast. Enjoy!
Spinach and Cheese Frittata -- Makes a 9- or 10-inch Frittata
3 large eggs
1/4-1/2 teaspoon of onion powder
1/4 teaspoon salt
1/4 teaspoon of pepper
2 tablespoons of grated Parmesan cheese
1 -2 teaspoons of Dijon mustard
3 - 4 cups of fresh spinach (1/2 an 8-ounce bag)
1 cup of shredded cheese (cheddar or Swiss is good)
1 - 2 chopped green onions
Preheat the oven to 350 degrees and spritz a 9- or 10-inch pie pan well with non-stick cooking spray. In a medium bowl or measure whisk together well the eggs, onion powder, salt, pepper, Parmesan cheese, and Dijon. Chop the spinach coarsely or just tear it up and scatter it in the pie pan. Scatter the cheese and green onions on top of the spinach. Pour the egg mixture into the pie pan, over the spinach mixture. Bake the frittata for 20-30 minutes or until it is golden brown and the cheese is bubbly on top.
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