Wednesday, March 27, 2013

A Very Veggie Frittata, aka "Spinach Pizza" Frittata

I did not set out to make a frittata that reminds me of my favorite pizza (traditional NY style with spinach and feta) when I came up with this recipe. But boy am I glad I did! I've been missing my weekly pizza lunch with Greg ever since he got serious about low-carb eating. Luckily for both of us, the flavors of this zesty vegetable frittata at least partially satisfied our craving for a good spinach pizza, minus the crust.

This very veggie fritatta is a welcome breakfast, brunch, lunch or even dinnertime dish for anyone on a low-carb diet who misses eating veggie pizza. And of course it's great for vegetarians who enjoy Italian and Mediterranean flavors.

If you like your frittata on the thicker side, almost like a crustless quiche, use a smaller, deeper skillet, e.g., 8" or 10" in diameter, partially cover with a lid and plan on a little longer cooking time. For a thinner frittata, cook in a larger skillet, e.g., 12" in diameter, but be sure you have a plate large enough to help you flip the frittata. Makes 4 servings.

2 Tbs butter or olive oil
1/2 cup finely chopped onion
1/2 cup chopped red bell pepper or red mini sweet peppers
1 clove garlic, minced
1 cup sliced mushrooms (I use cremini or "baby bellas")
1 large roma tomato, chopped
8 oz. fresh baby spinach, coarsely chopped
4 large eggs
1 Tbs half & half
1 tsp dried oregano
1/4 tsp Kosher salt
1/4 tsp ground black pepper
1 to 2 oz shredded mozzarella or crumbled feta cheese (or some of each)

Heat 1 Tablespoon of the butter or oil over medium-high heat in a medium skillet and saute the onion, pepper and garlic until just soft. Add mushrooms and saute until softened, then stir in tomatoes and cook, stirring regularly, until tomatoes begin to break down. Stir in spinach and cook, stirring occasionally, until just wilted. Remove skillet from heat.

Beat together the eggs, half & half, oregano, salt & black pepper in a large bowl, then add the sauteed vegetables and stir until thoroughly combined. Stir in the cheese.

Add remaining Tablespoon of butter or oil to skillet and heat over medium heat until melted or hot. Pour in the egg & vegetable mixture evenly into the skillet. Reduce heat to medium-low, partially cover with lid and cook until set, approximately 10 to 15 minutes depending on the size of your pan. After the frittata is set, place a large plate (at least the diameter of the frittata) serving-side down over the frittata, lift the skillet by the handle and carefully flip over so that the frittata is now on the plate, cooked side up. Return skillet to stove and gently slide the frittata back into the pan so that the uncooked side is now on the bottom. Cook for another 5 minutes or until done to your liking.  Remove from heat and let sit for a minute, then cut into wedges to serve.

Zestfully yours,

PS:  If you usually spice up your pizza, feel free to add some crushed red pepper flakes to the beaten eggs, or season your portion at the table with a few splashes of hot sauce. And if you like to have some ketchup on the side with most egg dishes, an excellent choice for this frittata is Melinda's Black Pepper Ketchup, which is made with all-natural ingredients and NO high fructose corn syrup, plus just the right amount of peppery zip.

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