My wife and I eat a lot of eggs. We usually eat three scrambled eggs each in the mornings before heading to CrossFit on weekdays. Then on weekends Charity and I treat ourselves with bacon and/or cheese scrambled eggs with a paleo waffle. This routine gets boring after awhile. So I started thinking about different ways to cooks eggs for breakfast. I know that we can eat something else for breakfast, but eggs are really good, easy to cook, and are good for you. Anyways, frittatas… They are easy to make, don’t take too much time to cook and gives us a wider variety of options for our breakfast staple.
This week’s recipe is a classic frittata made with spinach, sun dried tomatoes and, of course, eggs! I like to use my mini cast iron skillets to make these as they cook faster and gives us leftovers to snack later or the next day. I love to cook with fresh just pulled from the ground spinach, but in the winter time I will use “fresh” baby spinach from the grocery store. It works. I cheat and buy the sun dried tomatoes from the store to. You just have to read the labels and steer clear of the ones with shitty ingredients. Here is the recipe. Give it a try and let me know what you think.
Ingredients for a sun dried tomato and spinach egg frittata
Serving size: 3 servings (2 Frittatas per serving)
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
¼ cup scallions, chopped
1 small clove garlic, minced
2 cups spinach, chopped
6 large eggs (free range of course)
¼ cup unsweetened almond milk
⅓ cup chopped sun dried tomatoes
¼ cup chopped herbs: (I love basil for this, but parsley works to.)
pinch of red pepper flakes
pink rock salt and fresh ground pepper
Equipment: 6 x 3" mini cast iron skillets or small ramekins
Directions:
Preheat oven to 350F. While the oven is warming up, also preheat the cast iron skillets on a baking sheet in the oven. If you do not have mini cast iron skillets, you can use ramekins or a 6 cup muffin tin. You may have to use a little olive oil to prevent sticking.
Heat more olive oil in a medium skillet over medium heat. Add scallions, garlic, spinach, and salt and pepper. Cook until spinach is starting to wilt. Remove from the heat.
In a bowl, whisk the eggs and almond milk. Next add the spinach mixture and sun dried tomatoes.
When the mini cast iron skillets are pre-heated, pour the the egg mixture into the each of the six skillets.
Next bake the frittatas in the oven for 15-20 minutes until the center of the frittatas are just set. You may need to adjust the time depending the size of baking dishes.
Once the cast iron skillets are cooled enough to handle, remove the frittatas then sprinkle some fresh herbs and enjoy. Please, whatever you do, do not pour on ketchup and ruin your frittatas. That is just gross.