The overabundance of spinach resulted from an impromptu trip to Costco with my co-worker. We headed there on Friday to get a birthday cake for my supervisor. There was no way I could bake such triple layer decadence. My Uncle John in Seattle (the first true “foodie” of our family, making pesto pizza, which I refused to eat, when I was only 8 years old!) swears by the Costco trips. He was, gasp, “vegan” for a few years not too long ago and ate copious amounts of fresh vegetables. I don’t have a Costco membership myself, but I always am up for the visit. This time through I bought fresh spinach, tomatoes and feta cheese — not 120 rolls of toilet paper. This weekend, I was trying to think of a good way to use it up — aside from the huge salad I had already made for Jamie & Jon’s BBQ on Friday. I decided to try a frittata. I’m gradually growing more tolerant of egg dishes. I’m not a fan of the plan fried egg — sunny side up, or whatever, nor do I care for the boiled variety (sorry Easter Bunny). I do like omelets or scrambles that combine the vegetables and cheese, especially if it’s feta. Rather than make an omelet a day until the vegetable crisper is empty, I decided to try a frittata. For whatever reason, I seem to think that “baked eggs” are more palatable as leftover than omelets or scrambles. Really — makes no difference, I’m sure except that I must have had runny eggs at one point that didn’t reheat well…
I scoped out a few sites online for quiches and frittatas. Sara will be disappointed that I chose not to do the flaky buttery quiche shell. I still can’t get beyond the 90’s and my “fat-free” or “low-fat” ways. It just seems like a waste of calories that I don’t quite enjoy. I also wasn’t predisposed to putting the layered bread at the bottom of the frittata. I’m sure it’s the same as french toast, in theory, but it just didn’t sound too yummy at the time. This, I grant you, is an entry of contradictions. I should just get on to what I made.
I sauteed some red onion, because that’s what I had and prepped the veggies. I probably used about 2 handfuls of chopped, fresh baby spinach, and 2 cups of chopped tomatoes. I found in the cupboard some black olives which I also added to the mix. I’m sure kalamata would have added a bit more flavor, but I wasn’t leaving the house at this point (going to the grocery store for one thing always results in coming back with 2 bags and less about $30). I layered this all in a sprayed baking dish.
Next, I mixed up about 6 eggs (okay — egg beaters, horror upon horrors, but it’s less cholesterol and is mostly egg, so it doesn’t feel too criminal) which equalled about 1 1/2 cups. Most of the recipes online used a 1 to 1 ratio of eggs and milk. Again, I added the milk — I had, you guessed it, fat free on-hand. I seasoned it a little with some sea salt, black pepper, and spices (too bad the basil wasn’t in tip top harvesting shape…) I poured this over the vegetables and then added about 1 cup or so of crumbled feta.
After baking for about 30 minutes at 350 it was ready to enjoy. Next time around, I’d like to add some more vegetables, such as red or yellow peppers, maybe some zucchini? I also might try to wilt the vegetables a little first because it was a little watery.