Farm Fresh Eggs! One of the joys of raising back yard chickens is the many ways I get to be creative in using the delicious eggs.
A frittata is like a quiche, but without the crust. I am one of those people who don’t always eat the crust, so a frittata is better suited for me.
A frittata is faster to get on the table also because you don’t have the time involved in baking the crust. Perfect supper for a busy evening or because you forgot to thaw some meat.
I love the vibrant colors of red and green mixed with the golden color of farm fresh eggs. The colors entice you in and using a cast iron skillet says “come on in and have a seat at the supper table”.
Cast Iron Spinach and Tomato Frittata
1/2 cup heavy cream
salt and pepper
1 cup Monterey Jack cheese, shredded
1 cup cherry tomatoes, halved
2 tablespoons butter
1 onion, diced
4 cups fresh spinach
Pre-heat the oven to broil.
In a bowl, whisk together the eggs.
Stir in the cream, salt, and pepper.
Fold in the cheese and tomatoes.
In a cast iron skillet, melt the butter.
Add the diced onion and saute until softened, about 5 minutes.
Add the spinach and cook until it starts to wilt, 1 to 2 minutes.
Pour the egg mixture over the spinach and onion, and cook until almost set, 3 to 4 minutes.
Transfer the skillet to the oven and broil until golden brown, 5 to 7 minutes.
Remove from the oven and enjoy!
* If you don’t have a cast iron skillet, use a pan that can withstand high heat and is safe to use in the oven.
** To print only the recipe, highlight what you want to print, then right-click, then select print.