easy spinach garlic frittata
Equipment: 12-inch ovenproof skillet (such as enameled cast iron) for frittata; medium bowl for eggs; medium skillet to saute fillings.
  • 2 T. olive oil, divided
  • 8 eggs
  • ½ tsp. kosher salt (use more or less to taste)
  • A few grinds of fresh pepper
  • 2 cloves garlic, pressed or minced
  • 5 oz. baby spinach
  • ¼ to ½ cup grated Gruy√©re or Parmesan cheese, to taste
  1. Prepare the frittata skillet: Preheat oven to 350 degrees F. Prepare the 12" ovenproof skillet by coating it with 1 T. of the olive oil and placing it in the oven to preheat.
  2. Prepare the fillings: Beat the eggs in a medium bowl with the salt & pepper and set aside. In a medium skillet, heat 1 T. of olive oil over medium-high heat. Add spinach and garlic, then cook and stir for about 2 minutes until the spinach has just wilted.
  3. Assemble and bake the frittata: Remove the preheated oiled 12" ovenproof skillet from the oven. Dot the spinach-garlic mixture (filling) evenly over the bottom of the skillet. Carefully pour the eggs over the filling. Do not stir at at this point - you want to preserve the oil coating on the skillet. Sprinkle the grated cheese on top, and place back in the oven. Bake for 25-30 minutes or until eggs are set. When done, sprinkle with a little extra grated cheese if desired. Cut into wedges to serve. Enjoy!
Recipe by radish*rose at https://radishrose.net/2016/01/10/easy-spinach-garlic-frittata/