This cheery frittata is just right for two
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.
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.
temperature, or in a sandwich.
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.