Hello! I made this frittata! My roommate’s friend Liana is staying with us, so in honor of her and for no other reason besides that it was a slow day at work, (nope, you guys aren’t paying me enough to do this cooking stuff full time), I decided to make this frittata in the middle of the day!
It’s super good and super easy. These are my favorite flavors, the Mediterranean ones.
In other news, my bike was broken, which is a problem because I am basically immobile without my bike, I use it to get everywhere. It is the best way to travel in Chicago, after all. None of this car nonsense.
But good thing I have the BEST bike shop in all of Chicago, it’s Comrade Cycles. I took it in there, and I said something to the effect of, “There’s something wrong with this thing, and I have no idea what,” in other words, basically begging them to take advantage of me and sell me fourteen things I don’t need. But they didn’t. They fixed it FOR FREE. So cool. They’re the best. Super honest.
It seems the main problem was that maybe the brakes were gripping the wheel a little, and I thought I would pretend I knew something and take the wheel off and mess around with it, and then when I put it back on, the wheel was crooked and rubbing up against the frame, and I didn’t realize that glaring problem myself. So. All that to say, they totally could have charged me for lubing it up and putting the wheel back on right, BUT they didn’t. Love those guys.
Ugh wow, that was a completely irrelevant story about my life that has nothing to do with this recipe. So you know what that means. I am officially a real food blogger.
So without further ado, look at this frittata recipe.Print
This is a fantastic frittata! It’s got all of the flavors of the med in there! And it’s a one pot dish that is super easy to make!
- 1 onion, diced
- 1/2 cup sundried tomatoes, chopped
- 1/2 cup canned artichokes, chopped (optional)
- 3 cups spinach, torn
- 1 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 12 eggs
- 4 ounces feta or goat cheese
Heat one tablespoon of olive oil in a skillet. Cook the onions until transparent. Add the sundried tomatoes, artichokes (if using), spinach, garlic, and seasonings, and cook one minute, or until spinach is wilted.
Beat the eggs in a separate bowl. Add to the skillet and stir to combine. Sprinkle the top with cheese.
Cover the skillet and cook on medium-low heat for approximately 10 minutes, or until a knife inserted into the center of the frittata comes out clean.
Keywords: frittata, eggs, tomatoes, spinach, breakfast, brunch