Happy Monday, friends - hope you all had a great weekend! We're busy busy busy over here at Chez Semi-Sweet. The perfect storm of school events, Valentine's Day and Chinese New Year, writing deadlines, oh yeah, and D. out of town, again = mama is over-freakin'-loaded. It's all I can do to keep everyone in clean undies, let alone develop ravishing recipes.
So, we're hangin' in with some old stand-bys and some non-recipes. What's a non-recipe? Fage 0% with dried sweet cherries, sunflower seeds and Trader Joe's Pumpkin Butter. That's a non-recipe. Or cottage cheese with cracked pepper mixed in and an orange on the side. Or a packet of flaked salmon with a little light mayo, curry powder and a sprinkle of salt and a grapefruit. You get the drift.
But Friday, D. came home and I wanted a cooked meal. You remember this frittata from a week or so ago? It was good, but I wanted to amp it up. This version, also with spinach and sun-dried tomatoes but with the cheese switched up and the addition of onions has been judged by D. to be "the best one ever" - I hope you'll agree!
Two Cheese Spinach & Sun-dried Tomato Frittata3T. extra virgin olive oil, divided little bit of skim milk 1 carton egg substitute (equivalent to 8 eggs) 1 medium onion, finely chopped 8 sundried tomatoes, not packed in oil lots of fresh baby spinach – seriously, an entire small plastic bag/box+ 1/2 c. finely grated Parmigiano-Reggiano cheese 3 oz. goat cheese Kosher salt and freshly ground black pepper to taste
Preheat the broiler to medium-high.
Put the sun-dried tomatoes in a bowl and cover them with boiling water – let stand for 10 minutes to soften, drain, and chop coarsely.
Fill a microwave-safe bowl with as much spinach as you can, cover (preferably with a glass lid and not plastic wrap!) and microwave for 1-2 minutes 'til the spinach is wilted. Repeat with another batch of spinach. Squeeze excess water out of the spinach, chop it coarsely, and set aside.
Heat a large cast-iron skillet over medium-low heat and add approximately 2 T. of olive oil. Add the the onion and saute until soft and translucent. Remove the cooked onions from the pan and set aside.
In a large bowl, whisk the egg substitute/eggs, a dollop of milk, the Parmesan cheese and some salt and pepper. Add the sun-dried tomatoes, spinach and onions and stir.
Heat another tablespoon of oil in your skillet over medium heat. 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, crumble the goat cheese evenly over the top. Place the pan under the broiler and broil until puffed, brown and bubbly and set – approximately 5 minutes or fewer. Remove from the oven, let stand for 5 minutes, 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.