Spinach Tarragon Frittata
A frittata is just an Italian version of an omelette. Frittatas were once my culinary nemesis. A simple dish that everyone else seemed to think they were so easy; mine always turned out dry, bland, and unappetizing. Through trial and error, I finally got it right.
One of the biggest mistakes that I was making is that I was making my frittata's much more complicated than they actually are. There isn't really a "right" way to make them. This recipe I created is what I have found works for me. It's simple to make. I do recommend a cast-iron or oven-safe non-stick skillet. However, a stainless steel pan will work, but you'll need extra oil to make sure the eggs don't stick to the pan.
What You'll Need
3 Eggs 1/4 Onion 2 Garlic Cloves 1 teaspoon Tarragon 1 cup Spinach Salt, to taste 1 tablespoon oil
I first started with pre heating my oven to 400 degrees.
In a mixing bowl I added my eggs vigorously. This will help to incorporate more air to allow a deeper filling and a fluffier result. I then added salt to taste, onions, garlic, tarragon and spinach and mixed the ingredients well. After all of my ingredients were mixed together, I transferred everything to a cask iron skillet, and cooked until the frittata began to set, about 2 minutes. I then popped it in oven and baked for 7-9 minutes.
I love this frittata with the fragrance and after notes of tarragon and the comfort of spinach. You can really eat this for any meal, breakfast, lunch or dinner.
Weekend breakfast or brunch? Just add hot buttered toast or a side of fruit. Light lunch? Add a green salad and olives. Simple Sunday dinner? A beautiful glass of wine and you’re good to go.
What To Love
- Aside from the simplicity, frittata's offer a good serving of protein, and so does the spinach.
- Garlic is good source of selenium, garlic may be a more reliable source as well. Garlic is what scientists call a "seleniferous" plant: it can uptake selenium from the soil even when soil concentrations do not favor this uptake.
- 3 Eggs
- 1/4 Onion
- 2 Garlic Cloves
- 1 teaspoon Tarragon
- 1 cup Spinach
- Salt, to taste
- Pre heating my oven to 400 degrees.
- In a mixing bowl beat the eggs for a few seconds.
- Add salt to taste, onions, garlic, tarragon and spinach and mixed the ingredients well.
- Transferred everything to a cask iron skillet, and cook until frittata begins to set, about 2 minutes.
- Cook for 7-9 minutes until the eggs are set. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. Cool for five minutes, then slice into wedges and serve. Leftovers will keep refrigerated for a week.