Wednesday, June 15, 2016

Spinach Fritatta

If you read this blog or know me, you know I love breakfast.  I am an egg eater.  An ovivore.  I love eggs, virtually any style.  And yes, I love quiche. But I am not a fan of the pie crust.  When served pie, I give away the rind of the crust.  It's just not my thing.  So when I discovered that one could make a crustless quiche, I was all in.

Enter the fritatta.

The thing about fritattas, about quiches, is that they are best when they are barely set.  They have the consistency of custard and they melt in your mouth.  This is just one of those kinds of recipes.

3 small Yukon gold potatoes, diced and pre-cooked
1 large vidalia onion, julienned
1 pkg (10 oz.) spinach, wilted
12 eggs, beaten
4 oz. full fat sour cream
4 oz. Gruyere cheese
1/4 t salt
1/4 t pepper
vegetable oil
1 well seasoned 10" cast iron pan

Dice and cook the potatoes in a small amount of oil.  Set aside to cool.  Julienne the onion and cook in a small amount of oil over low heat until onions are caramelized.  Remove from heat and allow to cool.  Wilt one package of baby spinach (stems removed) over medium heat.  Remove from heat and allow to cool.  Dice the Gruyere into small pieces.  Set aside.

Pre-heat the oven to 350 degrees F.  Beat 12 large eggs with a wire whisk.  Add the sour cream and beat until homogeneous. Add the salt and pepper.  Oil the cast iron pan with a generous 2T of oil.  Use a paper towel to oil the sides of the pan. 

Add the potatoes, onion, spinach and cheese to the egg mixture and pour into the pan.  Bake at 350 for 20 minutes.  Check for doneness.  You want the center of the fritatta *just set*.  If not to desired doneness, bake on, checking every 5 minutes for donenes.  Do not overbake.  The fritatta will probably not have a browned top.  If you cook it until the top is browned, you have overcooked the interior of the thing and it will have the texture of a kitchen sponge.  Don't do that.  You are going to have to live with an unbrowned top this time.  

As soon as practically possible, run a knife around the edge of the pan removing the sides of the fritatta.  After 10 minutes, turn the fritatta out onto a plate and serve.

No comments:

Post a Comment

Comments welcome. Feedback on recipes appreciated.