Again With The Frittata

Egg

I am, once again, faced with the issue of what to eat when the hubs is out of town.  I'm cooking for one, because as most of you know, my darling daughter does not eat most of what I prepare and blog about here.  Yes, a travesty, but also proof that it's not necessarily modeling and exposure that gets a kid to strike out into new food frontiers.  Sometimes your kid is just a nuggets/pasta/plain tofu/pb&j homebody and there's not a damn thing you can do about it.  That's where I'm at.

So anyway.  Hubs gone, don't want yogurt and cereal for dinner every night, so what to do?  Enter my buddy, the frittata.  You remember, I love the frittata, right?  It is one of those pull it out of your you-know-what moves that makes you look like a culinary superstar, even though you had NO earthly notion what you were making 30 minutes prior.  It's genius. 

Wednesday night's was delicious, and made entirely from stuff lolling around in my fridge and pantry.  Sort of a deconstructed lasagna frittata, only I didn't add any leftover noodles, which you could do, if you had some and you were feelin' extra fancy.  Though I'm not sure how I feel about pasta in my frittata.  I leave that to your discretion.

This is great cold or warmed up the next day for lunch, which is what I did with the second half.  And as always, if you're not an Eggbeater/Nulaid/pasteurized egg white kinda person, by all means, use real, whole eggs in this.  It'll be that much more luscious.

Deconstructed Lasagna Frittata

3 T. extra virgin olive oil, divided
little bit of skim milk
1 carton egg substitute (equivalent to 8 eggs)
1 t. bottled minced garlic
8 sundried tomatoes, not packed in oil
lots of fresh baby spinach - seriously, an entire small plastic bag/box+
1/4 c. part-skim ricotta cheese
1/4 c. shredded Italian 4 cheese blend
Kosher salt and freshly ground black pepper to taste

 

Preheat the broiler to medium-high.

Put the sundried tomatoes in a bowl and cover them with boiling water - let stand for 10 minutes to soften, drain, and chop coarsely.

Heat a large cast-iron skillet over medium heat and add approximately 2 T. of olive oil.  Add the spinach in batches, tossing it to wilt as you go.  Meanwhile, add the garlic to the pan too, and toss it in with the spinach.  When the spinach is wilted, remove it from the pan.

In a large bowl, whisk the egg substitute/eggs, a dollop of milk, the ricotta and some salt and pepper.  Add the sundried tomatoes and the spinach and stir. 

Heat another tablespoon of oil in your skillet over medium heat (maybe less, depending on how your pan looks).  Add the egg mixture and cook, gently lifting the edges so that the runny egg on top can make it to the bottom and cook.  When the egg is fairly well set, but still damp on the top, sprinkle the shredded cheese on top and grind more pepper all over the top.  Place the pan under the broiler and broil until brown and bubbly and set - 5 minutes or fewer.  Remove from the oven, slice and eat!

Serves 2 heartily, 4 smaller portions, or 1 with leftovers for lunch the next day.  Would be nice with a tossed salad (more veggies, more veggies!) and a crusty loaf of bread on the side.

And if you're interested in more egg-based meal ideas, here's a recent thread from Chowhound, jam-packed with ideas and inspiration.