Savory, aromatic, and light, the Greens and Herbs Frittata is a rustically nourishing way to begin your spring morning.
Ingredients
¼tspblack pepper (freshly ground)
6mediumeggs
½tspFresh Oregano
1tspFresh Parsley
¼tspFine Pink Salt
¼lbsFresh Spinach
1tspFresh Thyme
Instructions
Preheat oven to 350.
Cook spinach with a few tablespoons of water on high heat in a skillet until wilted and water boiled off. Set aside and dry the skillet.
Crack eggs into a large mixing bowl. Beat the egg mixture vigorously to whip air into it, which will create a fluffier product.
Chop spices. Fold spinach, spices, and all ingredients gently into the egg mixture.
Heat a well greased cast iron skillet until a drop of water dances on the surface. The pan should be hot enough so that the egg sizzles immediately upon contact.
Add the egg mixture. Immediately place in preheated the oven.
Bake twenty minutes or until egg begins to brown.
Spa Index Kitchen Notes
The idea behind a frittata is that the edge should be roasted while the center fully cooked but not too dry. To accomplish this, sear the eggs in a hot frying pan then place in the oven. Substitute Kale or other greens if you have them on hand.
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