I’m rounding up favorite recipes for the brunch we’ll be having for our annual Easter Egg Hunt. Thought I’d share this one with you! Even though I don’t use much flour these days, in this particular case, the flour helps the dish to hold up, and to cut easily into small serving pieces. For gluten-free, check the note below on making the frittata “omelet-style”.
This simple recipe is good for serving a crowd, when one doesn’t want to deal with last minute preparations. A bit of flour in the mix helps the dish hold up. Packaged, grated cheeses are convenient, but cost a bit more, and the choice of cheese is limited. An alternative to grating: slice through a chunk of cheese, stack it and cut through it again to get smaller pieces. It works just as well as the grated cheese.
Fancy chefs may like making their frittatas more like an omelet is made, as the eggs cook just the right amount, and the toppings are broiled, with bubbly, melted cheese. For that method, eggs are whisked with a bit of water, and added to a hot, oiled skillet. The cooked layer is lifted to the top with a spatula, and fillings of choice can be layered on next, with cheese on top. The whole pan then gets broiled until the cheese is bubbly. A glorified omelet, really, but it looks especially appetizing with the broiled cheese on top.
This frittata recipe serves 4-6 as a main dish, or more as an appetizer.
INGREDIENTS
- 8 oz. Jack cheese or other favorite, divided in half (about 2 c. grated)
- 6 eggs
- 12 oz. Ricotta cheese
- One 8 oz. bag frozen spinach
- 1 c. or so grated Jack cheese
- 1/3 c. flour
- 3/4 tsp. baking powder
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 3 or 4 tomatoes, sliced
PREPARATION
1. Prepare cheese by grating (or slicing/chopping): > 8 oz. Jack cheese, divided in half
2. Reserve approx. half of grated cheese for the top layer. Mix well: > 6 eggs
3. Add to eggs in bowl: > 12 oz. Ricotta cheese > One 8 oz. bag frozen spinach > approx. half of the grated cheese > 1/3 c. flour > 3/4 tsp. baking powder > 1/2 tsp. black pepper > 1/2 tsp. salt
4. Mix well. Pour into buttered 13×9″ dish, and top with: > 3 or 4 tomatoes, sliced
5. Last add: > Reserved grated cheese
6. Bake at 375 degrees for 30 minutes, until golden on top. Serve warm or at room-temperature. Cut into smaller pieces to serve as an appetizer.
VARIATIONS
Artichoke Frittata
Omit spinach and salt. Substitute: > Three 6.5oz. jars marinated artichoke hearts, drained (or 1 bag frozen artichoke hearts plus 1/2 tsp. salt)
Green Chile Frittata
Omit spinach and Jack cheese. To serve, top w/cilantro. For frittata, substitute: > Two 7 oz. cans green chilis, drained > 8 oz. Cheddar cheese, grated
