Spring Green Frittata

I used to never eat eggs for breakfast. At brunch, give me all the eggs, but during the week I was a regular with smoothies, oatmeal, yogurt and granola. Once I did Whole 30, I quickly realized with oatmeal and yogurt out, eggs needed to join the breakfast rotation. I'm now eating more eggs in the morning, but I've always loved them for lunch and for dinner. What I'm getting at is that eggs are equally a breakfast, lunch and dinner staple for me. 

My favorite childhood meal my mom used to and still makes is her hashbrown quiche. While it is very much a breakfast dish, we only ever made it for dinner. Last week I picked up the Mushroom, Spinach and Cheese Frozen Quiche from Trader Joe's. If you haven't tried their frozen quiches yet, I urge you to. Such a good freezer staple. I heated up my quiche this weekend for lunch and served with an arugula salad. All this egg and quiche ramble is a long way to let you know what inspired this frittata. 

I've done this before, but I love making a frittata and then toasting a wedge to have for lunch each day during the week. This veggie packed egg dish is really satisfying mid day and actually reheats great! With spring fever I was inspired to keep things springy and green. Leeks, zucchini and spinach with a little salt and pepper is all you need for this dish! Leeks are a personal favorite. They look like massive green onions and kind of taste like them too. 

Cooking for one? Make this frittata and reheat through the week. Cooking for a crowd? This dish is perfect for an Easter brunch or a girl's lunch.

Spring Green Frittata
serves 4-5

Ingredients:
1 large leek, thinly sliced including greens and whites
1 medium zucchini, sliced in half and thinly chopped
1 large handful of spinach
1 Tbsp. butter, ghee or olive oil
8 eggs
1/2 tsp. salt
1/2 tsp. pepper

Directions:
Preheat the broiler setting on your oven (your oven should have a broiler setting, but if it doesn't this is about 525 degrees). Place a 10-inch cast iron pan or heavy bottom, broilerproof, non-stick pan over medium heat. Add your ghee or oil and heat. Add your sliced leeks and sauté for 2 minutes. Add the zucchini and cook with the leeks for 2 more minutes. Sauté together until both veggies are tender. Add the handful of spinach, stir and cook until wilted. Should only take about a minute.

In a large bowl whisk eggs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Make sure your veggies are evenly spread out in your pan. Pour the eggs into skillet. Cook until almost set, about 3 minutes. Once the bottom is starting to set but the middle is still jiggly, place into your oven to broil. Broil until frittata is puffed and the top is golden, about 3 minutes. Sprinkle the top with salt, cut into wedges and serve! Serve next to arugula tossed in a light lemon/olive oil dressing!

Annie

Baked Eggs with Tomatoes, Spinach and Feta

It was Sunday morning and Stella our dog was barking at the back door. I know this sounds silly, but everyone in my family hates to get up to let her in or out. We always call someone out to make them go do it. So, Stella is barking and my mom calls on me. I whine like the typical baby of the family that I am. My dad then chimes in and said he would let Stella in if I made breakfast. Sold!

We were all thinking something with eggs so I put together these yummy baked eggs. I used this recipe as my guide.

Baked Eggs with Tomatoes, Spinach and Feta
serves 4

Ingredients:
2 tbsp. olive oil, plus extra for the ramekins
1 medium onion, diced
5 oz baby spinach
1 can whole tomatoes, chopped or diced
1 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
1/2 tsp. paprika
2 tsp. hot sauce
4 large eggs (this is for one egg per ramekin, you can put two eggs in if you want)
1/4 cup crumbled feta
4, 10 oz ramekins or small oven safe dish (I used small fruit bowls)

Directions:
Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add spinach and sauté until just wilted, about 2 minutes. Remove from heat. 

In a medium bowl, stir together tomatoes, cumin, salt, pepper, paprika, and, if desired, hot sauce. Add onion-spinach mixture and stir to combine. Divide among 4 oiled 10-ounce ramekins. Crack an egg (or two) into the center of each ramekin, then sprinkle on feta. Bake until whites are set but yolks remain soft, 15 to 18 minutes.

I suggest serving with some crusty bread to soak up all the juices!

The perfect Sunday breakfast! Perfect for a crowd.

Annie