Sunday, May 22, 2011


  • 4 C fresh spinach, stemmed and lightly packed
  • 1 Tbsp olive oil
  • 2 C coarsely grated zucchini
  • 1/2 C thinly sliced green peppers
  • 1/2 C thinly sliced onions
  • 4 eggs
  • 1/4 tsp salt
  • pepper to taste
  • 2 Tbsp grated Parmesan cheese
1. Wash the spinach in cold water to remove any sand and grit. Shake off the excess water but don't dry the spinach.
2. Place the spinach in a heavy 10" nonstick skillet with just the water left clinging to the leaves. Cook over medium heat until just wilted. Coarsely chop the spinach and set it aside.
3. Dry the skillet with a paper towel and place over medium heat for a minute or two. Add the oil, then stir in the zucchini, green peppers, and onions. Cook the vegetables, stirring frequently, for 5 minutes, or until the liquid released from the zucchini has evaporated and the vegetables have cooked down to about half their original volume. Stir in the spinach and remove the skillet from the heat.
4. In a small mixing bowl, beat the eggs, salt and pepper until foamy. Return the skillet to the heat and pour the eggs evenly over the vegetables. Reduce the heat to low, cover the pan and cook for 4 to 5 minutes, or until the eggs are set.
5. Run a knife around the edge of the frittata to loosen it; then carefully invert it onto a plate. Sprinkle with Parmesan. Cut into wedges and serve.

Robyn's notes: this is not something I can eat, but my sweetheart loves when I make frittatas. I like them as a way to use up leftover vegetables before they go bad. My general rule of thumb is about 1/2 cup cooked vegetables for every egg, and I briefly blanch raw veggies (except tomatoes and onions). One that I made that went over particularly well was mostly asparagus pieces, with extra Parmesan. Even though I can't eat them due to my dietary restrictions, I really like frittata nights because they're quick to make and I can make myself a fast omelet at the same time.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently