Good morning, foodies!
Today I’m sharing with you a recipe that has become a weekend ritual in the bustling kitchen of our family home. With four lively kids and an equally lively appetite for new flavors, I’m always on the hunt for something that brings both nourishment and excitement to our table. Enter the frittata – the Italian cousin to the omelette, but with a twist. This dish is not just about whipping up eggs; it’s about creating a canvas to showcase the vibrancy of simple ingredients. And this particular version – a Sun-Dried Tomato and Spinach Frittata – is a little slice of brunch heaven that’s quick and easy to pull off, yet impressively delicious.
Every busy parent knows the drill: weekends are for family time, but they’re also about catching your breath after a week of to-do lists. So when you bring a dish to the table that looks like you’ve toiled over it for hours, but in reality, it came together faster than the kids can set the table, well – that’s the real magic!
For this frittata, let’s talk about the players that make it so special. Sun-dried tomatoes, not only add a punch of flavor but also a beautiful pop of color. Then there’s the spinach – because if I can sneak some greens into our meals and have the kids ask for seconds, I’ve pretty much won the day. To hold it all together, a trusty blend of eggs and milk are beaten with a generous handful of Parmesan, creating a rich yet fluffy texture that’s just delightful.
This dish makes an appearance on our family’s brunch table often, and no matter how many times I prepare it, it never fails to draw a round of compliments – from the ‘oohs’ and ‘aahs’ over its golden top to the last forkful of custardy middle bits. It’s a dish that feels like a hug – warm, comforting, and always welcome.
Whether you’re bracing for a productive day ahead or winding down from your adventures, this frittata is the perfect centerpiece for your meal. So gather your ingredients, preheat that oven, and let’s whisk away!
Until next time, keep savoring the good stuff and enjoy the delicious moments with your loved ones around the table. Sorry gotta run, the aroma from the oven is calling me – and likely waking up the entire household!
Warmest wishes and happy eating,
Al
Ingredients
– 8 large eggs
– 1/2 cup (120ml) whole milk
– 1/2 cup (50g) grated Parmesan cheese
– 1/4 cup (30g) sun-dried tomatoes, chopped
– 1 cup (30g) fresh spinach leaves, roughly chopped
– 1 small onion (about 100g), finely diced
– 2 cloves garlic, minced
– 1/4 teaspoon (1g) salt
– 1/4 teaspoon (0.5g) black pepper
– 1 tablespoon (15ml) olive oil
– Fresh basil leaves for garnish (optional)
Method
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper until well blended.
3. Heat the olive oil in an oven-safe non-stick skillet or frying pan over medium heat. Add the diced onion and sauté for 3-4 minutes, or until they become translucent and slightly golden.
4. Add the minced garlic to the pan and sauté for an additional minute until fragrant.
5. Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes to release their flavors.
6. Fold in the chopped spinach and cook for 2 minutes, or until the spinach just begins to wilt.
7. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring that the mix is distributed evenly. Cook on the stove-top for about 2-3 minutes, just until the edges of the frittata begin to set.
8. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and the top is slightly golden.
9. Carefully remove the skillet from the oven (the handle will be hot) and let the frittata rest for a few minutes.
10. Run a spatula around the edges and underneath the frittata to ensure it’s not sticking to the pan, then slide it onto a cutting board or serving platter.
11. Garnish with fresh basil leaves if desired, slice into wedges, and serve warm.
