Simple Spinach Frittata Skillet

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Simple Spinach Frittata Skillet

December 18, 2019
CA Grown Mom

Susan Phillips

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Simple Spinach Frittata Skillet

Perfect for Winter and especially the day after Christmas, this Simple Spinach Frittata will fast become your fave for weekend brunch.  

Simple because of the process and tasty because of the ingredients, you can whip this up and be enjoying it less than an hour after rising from your slumber.  

Serve it with toasty sourdough and fresh fruit! 

 

Start by adding a few teaspoons of extra virgin olive oil to a cast iron skillet.  If you don’t have one, you can always saute in a regular pan and then later transfer all the ingredients into a pie plate.

SIDE NOTE:  See that cute little sticker on my bottle?  That’s a sure fire way to make sure you are supporting our California growers!

 

Dice up a whole yellow onion and add to the heated olive oil and saute until soft and translucent

 

Add the baby spinach to the pan and continue to saute until wilted

 

Remove from heat and prepare the rest of the ingredients

 

Whisk the eggs, cream, cheese and salt & pepper

 

And pour right into the skillet, gently dispersing the ingredients evenly into the pan.  Bake for about 25 minutes until the frittata has puffed up and cooked through.  Remove from oven and allow the puffiness to subside

 

Serve immediately and enjoy!

 

Dig in!

 

Here is the printable recipe for ya…

Simple Spinach Frittata Skillet
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1 T. extra virgin olive oil
  2. 1 yellow onion, peeled and diced medium
  3. 1/2 lb. fresh baby spinach leaves
  4. 8 whole eggs
  5. 4 egg whites
  6. 1 T. heavy cream
  7. 1 cup shredded cheese, your choice
Instructions
  1. Preheat oven to 350
  2. Heat the oil over medium heat in a cast iron skillet and add the onions. Sauté until translucent and soft, about 5 minutes. Add the spinach and sauté until partially wilted. Remove from heat
  3. Whisk the eggs, cream, cheese and salt and pepper. Pour the mixture into the cast iron skillet.
  4. Bake for 25 minutes until puffy and golden
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