Recipe: Merry Christmas frittata with spinach and red pepper
Bring a little extra red and green to the table Christmas morning with this spinach and red pepper frittata. Debbie Arrington
What do you serve on a cozy Christmas morning? In the colors of the season, this easy frittata is perfect when it’s just you two (and you’re not feeding a crowd).
Spinach provides the green and the last red pepper of the year the vibrant red. If no fresh red peppers are available, substitute pimiento peppers or other preserved red peppers.
Most frittata recipes require six to eight eggs – too much for two people, but needed to fill a large skillet. This mini-frittata uses only four eggs and a smaller pan – an 8-inch oven-proof skillet.
Leftover frittata can be served warm or room temperature. It also makes a good sandwich.
Merry Christmas frittata
Serves 2
Ingredients:
2 tablespoons butter or margarine
½ cup onion, chopped
½ cup red pepper, chopped OR ½ cup pickled pimiento peppers, drained and chopped
2 cups spinach, roughly torn
4 eggs
¼ cup cream
½ cup milk
1 cup Italian blend cheese, shredded
Instructions:
Preheat the oven to 350 degrees F.
In an ovenproof 8-inch skillet over medium heat, melt butter. Saute chopped onion and red pepper until soft. (If using, pimiento peppers, saute onions alone.) Add spinach by handfuls to the pan and saute until cooked through. (If using pimiento peppers, add after spinach is cooked.)
In a medium bowl, beat eggs. Add cream and milk. Stir in cheese.
Carefully pour egg mixture into pan. Using the handle of a wooden spoon, gently swirl batter so spinach, peppers and onions are distributed through the egg mixture.
Transfer the pan to the preheated oven. Bake at 350 degrees for 30 to 35 minutes or until the top is golden brown and puffy.
Remove from oven and let cool at least 2 minutes so the frittata pulls away from the edges of the pan. Slice and serve warm or at room temperature. Refrigerate any leftovers.
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Garden Checklist for week of Feb. 16
Take advantage of this nice weather. There’s plenty to do as your garden starts to switch into high gear for spring growth.
* This is the last chance to spray fruit trees before their buds open. Treat peach and nectarine trees with copper-based fungicide. Spray apricot trees at bud swell to prevent brown rot. Apply horticultural oil to control scale, mites and aphids on fruit trees.
* Check soil moisture before resuming irrigation. Most likely, your soil is still pretty damp.
* Feed spring-blooming shrubs and fall-planted perennials with slow-release fertilizer. Feed mature trees and shrubs after spring growth starts.
* Transplant or direct-seed several flowers, including snapdragon, candytuft, lilies, astilbe, larkspur, Shasta and painted daisies, stocks, bleeding heart and coral bells.
* In the vegetable garden, plant Jerusalem artichoke tubers, and strawberry and rhubarb roots.
* Transplant cabbage and its close cousins – broccoli, kale and cauliflower – as well as lettuce (both loose leaf and head).
* Indoors, start peppers, tomatoes and eggplant from seed.
* Plant artichokes, asparagus and horseradish from root divisions.
* Plant potatoes from tubers and onions from sets (small bulbs). The onions will sprout quickly and can be used as green onions in March.
* From seed, plant beets, chard, lettuce, mustard, peas, radishes and turnips.
* Annuals are showing up in nurseries, but wait until the weather warms up a bit before planting. Instead, set out flowering perennials such as columbine and delphinium.
* Plant summer-flowering bulbs including cannas, calla lilies and gladiolus.
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