Spinach Frittata

My mom sent me this recipe the other day because she made it with her CSA share from last week.  She got the recipe out of Vegetarian Suppers from Deborah Madison's Kitchen.  My mom's addition to the recipe is this: Sit on your porch, eat, drink, and enjoy the evening.

  • 8-10 ounces stemmed spinach leaves (and I'm guessing you could substitute chard and it would be fabulous too)
  • 2 T butter or olive oil
  • sea salt and freshly ground pepper
  • 4 eggs
  • 2 scallions, including 3 inches of the greens, finely sliced
  • 3 ounces crumbled firm goat cheese

Put the spinach in a large skillet with a teaspoon or so of the butter or oil, season with a few pinches of salt, and add a T of water to create a little steam.  Cook over medium heat until wilted and tender, about 3 minutes, Drain, then chop coarsely.

Whisk the eggs in a medium bowl with several pinches of salt and some pepper.  Stir in the scallions, cheese, and spinach.

Melt the remaining butter in a 10 inch nonstick skillet.  coating the sides.  Add eggs, reduce the heat to low, then cover the pan and cook until golden and puffed, about 8 minutes.  When it's cooked to your taste, slide it out onto a serving plate.  Cut in quarters. Serve.

You can eat it warm or at room temperature.

Option:  You could include a handful of chopped cilantro.  Add some sorrel or other greens if you want.  Serve with a crusty baguette and a glass of Sauvignon Blanc.