The beauty of a baked egg dish like this one is in its possibilities. The add-ins can be any of your favorite cheeses, fresh herbs, veggies or even leftover cooked bacon or cooked root vegetables if you have those on hand. For this colorful frittata I flavored the eggs with grated Pecorino cheese, fresh thyme, halved cherry tomatoes and some wilted spinach. Baked until fluffy and lightly browned around the edges, I like to finish this sort of egg dish with a drizzle of quality olive oil for added flavor. Perfect for weekend company, this luxurious baked egg dish comes together in no time, and is a perfect accompaniment to a toasted English muffin, fruit salad and a French press filled with your favorite java.
(To view this recipe, click on the blue title of the blog post above*)
Spinach & Tomato Frittata
Ingredients:
- 8 eggs, lightly beaten
- 1 cup 2% milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Pecorino or Parmesan cheese
- 1 Tablespoon fresh thyme leaves, chopped
- 1/2 cup cherry tomatoes (preferably San Marzano), halved
- 8 oz. fresh spinach, wilted in a touch of water
- quality olive oil, for drizzling
Directions:
- Preheat the oven to 350 degrees. Spray a 9×13 rimmed, glass baking sheet with olive oil spray.
- In a large mixing bowls add the eggs and lightly beat with a fork. Add in the milk, cheese, salt, pepper, and thyme. Arrange the wilted spinach on the bottom of the greased baking pan; pour eggs over top of the spinach. Dot the halved tomatoes over the egg mixture. Bake for 40-45 minutes, or until the eggs are puffed, set in the middle and slightly brown around the edges of the pan. Drizzle with olive oil (about 2 teaspoons), cut into squares and served warm.
Tagged: baked eggs, cherry tomatoes, eggs, fresh herbs, fresh thyme, frittata, grated cheese, milk, pecorino romano cheese, spinach, wilted spinach
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