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Let's be real. The past 24 hours have kicked my butt. Teething has been torturing my poor sweet boy, turning a mellow, happy baby into a fussy, sleep-fighting, overtired and cranky mess. I'm hoping that this extra large mocha I'm gulping down so lady-like will keep me semi-functional despite being up since 3:30 a.m.. Teething bites. Nyuk nyuk.
I've had lots and lots of yummy ideas bouncing around in my head, colliding with to-do lists and an ever-changing informal schedule of naps and feedings, but the yummy ideas have mostly been just that. Recipes these days are simple and quick and today's can even be done one-handed while balancing a squirming 6 month old on one hip.
Frittatas are essentially Italian omelettes, loaded with various cheeses, vegetables, meats and even pasta! Traditionally made in a skillet, and either flipped to brown both sides, or slid under the broiler, they are a great way to use up the random odds and ends that tend to accumulate over the course of a week (random tomato half, I'm lookin at you...). In the interest of convenience, I went with baking. I'm a sucker for a stick-it-in-the-oven-and-walk-away recipe.
This dish is great either hot out of the oven/skillet, or at room temp. Pour yourself a mimosa, serve up some fruit and toast and it's time for brunch! What add-ins would you put in your frittata? I'd love to hear the combos you come up with. Enjoy!
Frittata with Spinach and Feta
| Prep: 5 mins | Bake: 17-20 mins | Serves: 6-8 |
2 tbsp. milk
salt & pepper
2 handfuls spinach
2 tsp olive oil
Preheat oven to 375 degrees. Butter a pie pan or spray with cooking spray and set aside.
Heat olive oil in a medium skillet and saute spinach until just wilted. Set aside to cool slightly. While the spinach wilts, beat eggs with milk. Make sure to beat the eggs well to break up the whites. Add cooled spinach to eggs and mix. Pour eggs and spinach into pie pan, sprinkle with feta, and top with sliced tomato. Bake approx. 17 minutes or until eggs are cooked through.