Friday Favorites: Spinach Frittata

Before we began avoiding the dreaded gluten, I used to make quiche for dinner all the time. I'd just grab a pie crust out of the freezer and throw in whatever veggies we had around, sometimes some sausage or bacon, add some eggs and cheese and there ya go. Now, I try to make most of our dinners gluten free which rules out the yummy pie crust and I'm too wimpy to try making a GF one yet, plus that sort of ruins the whole super-easy meal thing.

So I loved when I found out what a frittata was. (I hadn't heard of one until recently, or hadn't been paying attention at least.) It's basically a quiche without the crust. Or a big omelet. Egg dishes really are kind of all the same thing.

Spinach Frittata (As found in the book Family Feasts for $75 a Week)

8 large eggs

1/2 teaspoon black pepper

1-2 tablespoons olive oil

1 small onion

1-2 cloves of garlic, minced (or if you're me, 3, cause we like garlic!)

4 cups fresh spinach, washed with heavy stems removed and torn into medium-sized pieces (I also added red peppers last time and just cooked them before throwing in the spinach. Any veggies will work!)

1/2 cup cottage cheese (It wasn't as cheesy as I prefer, so next time I'll probably add another kind of cheese as well.)

Beat eggs and pepper. Heat olive oil over medium heat in a large broiler-proof skillet. (I don't have one, but I improvised.) Add onion and garlic; cook until soft. Preheat broiler. Add spinach to skillet, cook until limp. Stir in cottage cheese. Pour eggs into skillet. As eggs begin to set, run a spatula around the edges, lifting the mixture up so that the uncooked egg flow underneath. Cook until most of it is set. Place pan under broiler, 4 to 6 inches from heat. Broil for a few minutes until the top is set as desired. Cut into wedges and serve. Serves 4 to 6. (We each ate 2 pieces, so I'd say more like 3 if you are hungry.)

It's a great quick dinner, or healthy breakfast. And a great way to eat your vegetables!