I like to make frittata when I have bits of things but not enough of it to be the main ingredient. I had some spinach, onions, a small amount of an awesome salami (I do not use the work awesome…unless it is) and some cotija cheese (its like a Spanish feta). I also was in a bit of a hurry and frittata doesn’t take long to prepare. This is something everyone likes at my house.
Preheat of to 375F
A medium size oven proof skillet (I use cast iron)
Some veggies to saute–I used some red onion, diced and about 8 oz of chopped spinach
A flavor enhancer–I had a little bit of a picante dry salami, very tasty, cut into small pieces
6 eggs, a very small splash of milk, your favorite seasoning (I use 1/2 tsp Cavender’s Greek seasoning) and a small bunch of green onions, sliced thin.
Some cheese, grated (feta, cheddar, swiss, cotija )
Saute your onions slowly until they begin to brown. Add chopped spinach and salami and cook just until spinach wilts.
Beat eggs and milk, toss in the green onions. Pour mixture over veggies, sprinkle on cheese. Cook for about 5 minutes. Do not stir. Put skillet in the oven and let the eggs finish cooking, about 20-30 minutes, depending on how deep the dish. Remove from oven when eggs are slightly browned and puffy. Serve with your favorite hot sauce.