Spinach and Cheddar Frittata
A frittata makes a perfect breakfast or brunch item for a gathering. It’s tasty hot out of the oven, at room temperature or even cold out of the fridge. And use whatever you want in this dish: add sausage, mushrooms ... whatever sounds good to you. The key, though, is to cook what needs to be cooked before it’s added to the egg mixture. Don’t add raw sausage to the eggs!
4 Tbsp. butter, divided
½ yellow onion, cut into medium dice
Large handful spinach, roughly chopped
2 Tbsp. chopped fresh basil
1 cup diced strong-tasting Cheddar (I used some leftover Cheddar with chives, and the chives lent a nice oniony flavor.)
Sea salt and freshly ground pepper to taste
• Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the onions and slowly caramelize them, taking care that they don’t burn.
• In a medium bowl, whisk the eggs thoroughly and then add the onions, spinach, basil, ¾ cup of the Cheddar, and salt and pepper to taste. Mix the ingredients thoroughly.
• Heat a 6-inch skillet over medium-low heat until hot and then add the remaining 2 tablespoons butter, swirling to coat the pan. Once the butter’s foam subsides, add the egg mixture all at once. The eggs will begin to cook at the edges. Keep an eye on it. Meanwhile, preheat the broiler. Once the edges are beginning to brown and the center is starting to firm up, remove the pan from the heat.
• Sprinkle the frittata with the remaining ¼ cup of Cheddar cheese and a few grinds of pepper.
• Pop the pan into the oven and broil the frittata until the center is firm and the edges are puffy.
• Allow the frittata to cool a bit then cut it into wedges and serve.