I’ve decided that Frittatas are the easiest dish to make. Ever.

Stuck at home with nothing in your fridge? You’re sure to have eggs, a bit of milk, and some random cheeses and vegetables lying around.

What do you do?! Make a frittata! A frittata is the Italian equivalent to an omelette or even kind of like a quiche (without the crust). Made with a bunch of eggs and milk and filled with your choice of vegetables, cheeses, and meats, you mix the eggs together, add in the cheese, pour into into a skillet on the stove top and cook for just a few minutes. Rather than continuing to cook it on the stove top like the omelette, you then let it bake in the oven for about 15 minutes until it’s nice and puffy.

YUM! You should try it out,…it’s and instant breakfast, lunch, or dinner with barely any work!

I found a great recipe at Simply Recipes for a Spinach Goat Cheese Frittata. I altered it to my own liking,..really to what I had readily available in my fridge so I wouldn’t have to go out to the store!

Instead of using parmesan cheese and sun dried tomatoes, like they called for, I exchanged it for romano cheese and roasted red peppers.

And, it was delicious! On top of eating it for dinner, we also had it for breakfast the next morning! So versatile! What more could you ask for?!

Try it out… you’ll be happy you did!

Spinach Frittata Recipe

adapted from Simply Recipes

Ingredients

1 lb spinach leaves (about 2 bunches), cleaned, chopped
1 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced (or more like 5 cloves if you’re like me!)
9 large eggs (I only used about 6)
2 Tbsp milk
1/3 cup grated Parmesan cheese (or Romano,…)
Sun-dried tomatoes, about 2 Tbsp chopped (or Roasted Red Peppers, diced and as many as you like)
Salt and freshly ground pepper to taste
3 oz goat cheese

Method
-Preheat oven to 400°F.

-Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.

-In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.

-Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 2 minutes on medium high heat. Add garlic and sauté a minute further. Add cooked spinach and mix in with onions and garlic.

-Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

-Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot. To keep from accidentally picking it up by the handle while hot (speaking from experience, ouch!) take a piece of ice and melt it against the pan’s handle to cool it down.

Cut into quarters to serve. Serves four.