There’s something about frittatas that are just perfect. A frittata is a one of a kind dish, that can serve as both a protein filled main, or an addition to a meal. Great during breakfast, lunch or dinner; wonderful served immediately or straight from the fridge in the middle of the night. Scrumptious seasonal vegetables, or any leftover from 2 (or 4?) days ago will spruce up what would have been just ordinary eggs. Frittatas also help you cook fancy eggs for a crowd, and can be made ahead.
- 1 tbsp olive oil
- 8 eggs (or 4 eggs + 6 egg whites)
- 1 cup milk
- 1 cup fresh or frozen spinach
- 1⁄2 small head of bok choy, roughly chopped
- 2 cloves garlic, finely chopped
- 1⁄2 tsp pepper
- 1⁄2 tsp salt
- 1⁄2 cup shredded cheese (I used gruyere style, which pairs well, but Parmigiano or cheddar would be flavorful substitutions. Feel free to use your favorite cheese)
Preheat oven to 400 degrees.
Whisk together the eggs and milk, then add the shredded cheese. Set aside.
Heat olive oil in an oven safe skillet and move it all around the pan and the sides (especially if using a cast iron skillet you want to make sure it’s well oiled so the frittata doesn’t stick). Add the spinach & bok choy and sauté until wilted about 5-7 mins. Add salt and pepper. Add the chopped garlic to the skillet and sauté another minute.
Add the egg mixture to the skillet. Sprinkle with a pinch of pepper. Cook on low-medium heat until the frittata begins to bubble. Place the skillet in the preheated oven and bake for 12-15 minutes until set and slightly browned.
Cut into 8 wedges and serve.