Phew...finally I'm all caught up! My husband always makes dinner for me on Valentines Day, so I was off duty last night. It was such a treat! Although, he made what I had planned on having tonight, so I had to do some quick thinking. I had some spinach from the portobello pitas earlier in the week, and we haven't had this frittata in quite awhile, so that's what we're having. I also have a red pepper I need to use up. I'm excited, this is always so good!
2 Tbsp extra virgin olive oil
1 large yellow onion, peeled and cut into 1/4-inch crescents
2 cups fresh spinach leaves, cut into a chiffonade
1 bell pepper, preferably red, roasted, peeled, seeded, and cut into 1/4-inch die
6 large eggs
1/2 tsp salt
8 grinds cracked black pepper
3/4 cup freshly grated parmesan cheese
Generously butter a 9 or 10 inch pie plate. Heat the olive oil in a saute pan. Add onions and saute until browned. Add the spinach and cook just until wilted. Stir in the roasted pepper and remove from heat. Spoon the vegetables into the buttered pie plate, distributing evenly. Let cool.
Meanwhile, beat the eggs in a larege bowl just until yolks and whites are blended. Add salt, pepper, parmesan cheese. Mix thoroughly.
When vegetable mixture has cooled, pour egg mixture over it, again making sure that the ingredients are evenly distributed. Dish can now be set aside, covered and refrigerated, for up to 8 hours before baking.
When ready to bake, preheat oven to 450. Bake for approximately 15-20 minutes, or until the edges of the frittata are golden brown and the center is set but still slightly creamy. Do not overbake. Remove frittata to a rack and let cool approximately 15 minutes. Carefully loosen frittata from the paln with a metal spatula. Slide out and continue to cool on rack. To serve either hot or at room temperature, slide frittata onto a flat surface and cut into wedges.
I think I'm just going to saute my red pepper instead of roasting it. And instead of parmesan, I'm going to use feta. For one thing, I'm out of parmesan, and for another I have feta to use and think it would taste really good with this. The husband was going to happy hour after work, so we'll probably eat after the little man goes to bed.