The 'Teef household really likes to up the veggie power in our frittatas! One of our favorite combinations is broccolini, spinach, onions, and sun-dried tomatoes! You really can't mess up with whatever you want to throw into your recipe!
Broccolini and Spinach Frittata
Serves 4-6 starving students
6 eggs, cracked and beaten
1 T extra virgin olive oil
1 small onion, peeled and diced
1 bunch broccolini, cleaned and bottoms of stems trimmed (don't cut off the whole stem, they are yummy and tender!)
1 big ol' handful of fresh spinach, rinsed and dried
Salt and pepper
1/3 cup sliced sun-dried tomatoes, we like ours packed in olive oil
Parmesan cheese for garnish
Balsamic vinegar for garnish
Preheat your oven's broiler. Make sure you use a saute pan that has an oven-proof handle, since it will need to go under the broiler for the last bit of cooking. I use my 12-inch, nonstick, oven safe saute pan and it works like a charm.
Heat your saute pan over medium heat and add the olive oil. Add the onions and saute until the onions become translucent. Add the broccolini and saute until the long stalks begin to get tender. Add a little bit of salt and pepper. While the broccolini is working, add a little salt and pepper to your eggs. Throw in the spinach just before you pour the eggs over the veggies. I like to let the spinach wilt just a little before I add the eggs.
Now here's the trick: arrange the veggies evenly in the pan before you add the eggs. You aren't going to get to stir the pan after that! Once you get the veggies arranged evenly, poor the beaten eggs over the entire pan. Tilt the pan whichever way you need to evenly distribute the awesome eggs!
Before the eggs set, sprinkle your tomatoes over the mixture. It's ok if some of the veggies poke out and are not completely covered by the eggs. Once the bottom of your frittata is set (you can check carefully with a spatula) put the pan under the broiler for about 3-5 minutes or until the top is set and slightly browned in a few spots.
Hope you have a lovely weekend!