Spinach and Red Pepper Frittata

by ifrdaily

2 tbsp oil
1 cup diced onion
2 red peppers
1/2 lb baby spinach, coarsely chopped or not
2 big cloves of garlic
2 hot green chiles
1/2 dried red chile (optional)
3 eggs
2/3 cup milk
1/2 cup grated Gruyère cheese
1/4 cup Parmagiano cheese
1/8 cup dill leaves, loosely packed and chopped
A few sprigs of cilantro, chopped
1 tsp salt
Few grinds of black peppercorns

Slice red peppers into strips and lightly caramelize them on a cast iron griddle.
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Mince together garlic and green chiles.
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Heat oil in a 12 inch saucepan. Add onions with a good pinch of salt and cook on medium heat until soft, 5-7 minutes. Add minced garlic and green chile mixture. Mix well and cook for a couple of minutes.

Beat eggs with milk and the rest of the salt and a few grinds of black peppercorn. If you like, crumble a dried red chile into the egg. It looks quite pretty.

Add caramelized red peppers.
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Add spinach.

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Cook on medium-high, stirring frequently, until spinach is wilted and the resulting mixture is not very wet.
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Spread the vegetable mixture evenly over the saucepan. Mix cheeses together and sprinkle evenly over the vegetables.
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Sprinkle chopped dill evenly over the cheese layer. Carefully pour beaten egg mixture into saucepan. Sprinkle evenly with chopped cilantro.
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Cook covered on medium-low until eggs are set, about 7-9 minutes.
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Cut into 8 wedges and serve immediately.

This is based on a recipe for a red pepper and spinach quiche from NYT. I made a frittata as my oven was otherwise occupied.

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