Cheesy Spinach Puff Frittata

Frittatas are so easy to make, elegant in appearance and are a healthy snack or meal any time of day, served warm or room temp. This one is inspired by Ruth Estabrook’s amazing GF Cheesy Spinach Puffs -- when you’re sharing her delicious appetizer with guests, first have put aside 6-8 for tomorrow’s frittata. A rewarding way to transform one recipe into two!

Ingredients

• 6-8 Cheesy Spinach Puffs

• 6-8 eggs

• ½ cup cream, plain yogurt, sour cream, milk or un-sweetened substitute. Choose one or a combination: THIS IS required for frittata’s fluffy texture.

• 1 cup shredded cheese (or meltable cheese substitute)

• 1-2 pats of butter

• 2 shallots or 1/3 of a red onion

• 2 cloves fresh garlic

• 5-6 cherry tomatoes or 1 small tomato

• Fresh wide-leaf parsley

Method

Serves 4

1. FIRST - Have all ingredients prepared and measured:

2. Slice shallot/onions very thinly

3. Cut cherry tomatoes in half, or small pieces of a whole tomato

4. Mince or crush garlic

5. Roughly chop parsley

6. Shred cheese

7. Place oven rack 2 levels below the top. Turn on the broiler.

8. Heat oil and butter in a large skillet (a fry-pan with taller edges) on medium heat –until hot but not browning or smoking.

9. Meanwhile be whisking the eggs in a large bowl, with the salt, cream/milk, and onion powder for at least 2 minutes, until frothy.

10. Place the Spinach Puffs into the pan, pressing down with the back of a large spoon to flatten them.

11. Add the shallot/onion slices to the hot oil, around the Puffs, so everything cooks evenly for about 2 minutes.

12. Flip the puffs and carefully stir the onions around them until all are slightly browned.

• Dash onion powder

• ¼ cup light, quality oil (never vegetable or canola oil, if possible)

• Hot sauce if desired (best served dotted around the edges of the dish, rather than on the frittata.)

• Salt & pepper to taste

OPTIONAL: A few slivers of anchovies.

Link To Easy Conversion Chart

13. Give the egg mix one more good whisk, while pouring into the pan.

14. Immediately sprinkle the top evenly with garlic, tomatoes, cheese, black pepper (and anchovies if desired).

15. Allow to heat, untouched, for 2 minutes. Then slightly, carefully pull the egg away from the sides (use a soft cake-batter spatula for this) to allow more of the egg to spread out. This creates the use of the pan’s sides, which results in a nice little crisp around the edges.

16. Before the eggs start to brown on the bottom, place pan under the broiler.

17. Leave the oven door open slightly, with the skillet handle away from direct heat.

18. Allow to heat through, until the cheese is bubbly and the eggs are firm. Watch!

19. Remove carefully from oven; place BACK onto the heated medium-heat stovetop. This gives it a little rise, like a souffle’, though it will sink while cooling a bit.

20. Sprinkle with parsley.

21. Slice and serve with a light side salad, and your favorite seltzer garnished with fresh orange slices