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Pilgrim's Inn Spinach, Tomato & Cheddar Frittata
This is a creamy, rich and flavorful frittata (similar to a quiche without a crust) which can be served for breakfast, or lunch with a salad. You can make this a day or two before and just re-heat it when you are ready.
Recipe courtesy of Pilgrim's Inn
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Prep Time : 20 Yield : 8 |
Ingredients
- ¦10 large eggs
- ¦1 pint heavy cream
- ¦1 cup cooked spinach (you can use one packet of thawed out chopped frozen spinach, but if using fresh you will need approximately 1 pound of fresh spinach to get a cup of cooked)
- ¦1 cup seeded diced tomatoes (fresh or canned)
- ¦1.5 cups grated good quality sharp cheddar cheese
- ¦1 tsp salt
- ¦2 pinches black peper
- ¦cooking spray
Preparation
¦ Heat oven to 350 degrees
¦ If using fresh spinach, saute in a hot pan until wilted and let cool. If using frozen, then follow package instructions for thawing, and squeeze out excess liquid.
¦ If using fresh tomato, saute briefly in a pan until slightly cooked, and let cool. If using canned, drain out excess liquid.
¦ Beat the eggs together in a mixer or by hand and add the heavy cream until well combined.
¦Fold in the spinach, tomato, cheese, salt and pepper
¦Spray a deep, 9 inch pie plate with cooking spray and pour in the mixture
¦ Place pie plate on a baking sheet to catch any drips, and place in oven.
¦ Bake in 325 degree oven for 40 – 50 minutes or until egg mixture is light golden brown on top and center is cooked to a minimum internal temperature of 160 F (do not overcook)
To reheat: cover with plastic wrap and then with foil, place in 250 degree oven for half hour or until internal temperature is a minimum of 140 degrees when a thermometer is inserted in center. You can also re-heat in a microwave in 3 minute intervals until warmed through. Be careful not to “cook” it or it will turn rubbery.
Additional note: You can use this basic recipe but change the ingredients to different cheeses, vegetables or cooked ham.
