For the last week or so, I've been harvesting fresh spinach from the garden. We've had it in salads, in sandwiches, and I've cooked some as a vegetable side for dinner. I've been able to freeze some, too. After vaccum packing it, it freezes beautiful so we can have freshly cooked spinach long after the warm Montana sun gives way to Old Man Winter.
This frittata makes a nice light dinner, (which means there's room later for ice cream and berries)!
I used Cotija cheese, but you can add whatever type of cheese you like in this recipe. Any other ingredients you'd like to add can also be included. Think artichokes, asparagus, cubed ham, crumbled bacon, etc. After chopping the tomatoes, blotting them with paper towels to absorb most of the moisture will ensure your frittata bakes up light and fluffy instead of swimming in juices.
½ large onion, chopped
3 cloves garlic, minced
1 T fresh parsley, chopped
3 handfuls of fresh spinach
1 tsp red pepper flakes
1 cup Half & Half
1-1/2 cups Cotija, crumbled
Salt & pepper to taste
2 Roma tomatoes, chopped
Saute onion and garlic in a cast iron (or ovenproof) skillet until soft and fragrant. Add parsley and stir. Add spinach, a little at a time and cook until wilted.
In a large mixing bowl, whisk eggs until light. Add red pepper flakes, Half & Half, Cotija, and salt and pepper. Blend well. Add tomatoes.
Pour egg mixture over spinach mixture and bring slowly to a simmer. Move pan to a 400 degree oven for 30-35 minutes, or until center of eggs are set and frittata is browned and puffed.