Frittata with Spinach and Cheese

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Yield: Serves 4-6

"Serving frittatas for breakfast or dinner, these have saved me on more hungry weeknights, as long as I have a few vegetables and maybe a little meat to throw in a skillet; everything to love about a quiche without the fuss of a crust and ready on the table in about 20 minutes."

-Private Chef Robin

Recipe generously provided by Private Chef Robin Goldstein; find her latest cookbook, Simply Delicious Wine Country Recipes on Amazon.

Pair with Sparkling wine, Rosé  or lightly chilled Pinot Noir.

Ingredients

Preparation

1. Arrange a rack in the middle of the oven and preheat to 400°F.
2. Whisk eggs and cream with 1/2 tsp salt and pepper together in a small bowl; set aside.
3. In a 10- to 12-inch nonstick, oven-safe frying pan or cast iron skillet, sauté potatoes in 2 Tbsp olive oil over medium-heat; sprinkle with remaining salt. Cook, stirring occasionally, for 4 to 6 minutes, or until tender and lightly browned.
4. Add remaining olive oil, spinach, garlic and thyme and cook, stirring for 30 seconds to one minute, until spinach wilts down.
5. Sprinkle cheese on top and let it just start to melt. Pour egg mixture into skillet, tilting the pan to make sure eggs settle evenly over vegetables; cook for a minute or two until the eggs at the edges of the pan begin to set.
6. Put the pan in the oven and bake until eggs are set, about 8 to 10 minutes. To check, cut a small slit in the center of the frittata; if raw egg runs into the cut, bake for another few minutes. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking. Cool for 5 minutes, then slice into wedges and serve.

Chef's Note: Add whatever you have on hand; cooked bacon, crumbled sausage, grated zucchini (salt, then squeeze out water), chopped fresh mint, parsley or dill.

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