Farmer’s Market Spinach Frittata


– 4 eggs

– 1/4 cup milk

-clove of garlic,minced

-olive oil

– 2-4 cups fresh spinach

– 1/4 cup scallions,chopped (reserve some for arnish)

– pinch of paprika or other spices you like (optional)

– chopped sun dried tomatoes

– pinch of red pepper flakes

– grated parmesan or pecorino cheese

– salt & pepper


Preheat oven to 450 degrees. (preheat a castiron skillet in it if you like). Crack eggs into a medium bowl and whisk them together with milk,salt,pepper,minced garlic,and any spices you want to add. Set aside. In a medium skillet saute spinach and scallions in a bit of olive oil until spinach is mostly wilted. Add a pinch of salt. Place the cooked spinach tnto the egg bowl with the sun dried tomatoes and

gently mix. Pour the whole mixture into your cast iron skillet (add some cheese on top if you want to) and bake in the oven until it puffs up and becomes golden brown. My skillet was a 5″ miniskillet, so I cooked mine for about 20 minutes.

——–If you have a larger skillet and a bigger batch of eggs,you will need to cook it longer. Just watch It and poke at it a bit

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