Sacramento Digs Gardening logo
Sacramento Digs Gardening Article
Your resource for Sacramento-area gardening news, tips and events

Articles Recipe Index Keyword Index Calendar Twitter Facebook Instagram About Us Contact Us

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.

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).

frittata-full-skillet.jpg
Eggs, spinach and red peppers make this easy dish.

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.

frittata-slice-skillet.jpg
Leftover frittata can be served warm or room
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.

Comments

0 comments have been posted.
RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

Newsletter Subscription

Sacramento Digs Gardening to your inbox.

Taste Spring! E-cookbook

Strawberries

Find our spring recipes here!

Local News

Ad for California Local

Thanks to our sponsor!

Summer Strong ad for BeWaterSmart.info

Garden Checklist for week of May 5

Survey your garden after the May 4 rainstorm. Heavy rain and gusty winds can break the neck of large flowers such as roses. Also:

* Keep an eye on new transplants or seedlings; they could take a pounding from the rain.

* Watch out for powdery mildew. Warmth following moist conditions can cause this fungal disease to “bloom,” too. If you see a leaf that looks like it’s dusted with powdered sugar, snip it off.

* After the storm, start setting out tomato transplants, but wait on the peppers and eggplants (they want warmer nights). Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.

* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.

* Mulch around plants to conserve moisture and control weeds.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.

* Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom.

* Don’t wait; plant summer bulbs, such as gladiolus and tuberous begonias.

* Harvest cabbage, lettuce, peas and green onions.

Taste Summer! E-cookbook

square-tomatoes-plate.jpg

Find our summer recipes here!

Taste Fall! E-cookbook

Muffins and pumpkin

Find our fall recipes here!

Taste Winter! E-cookbook

Lemon coconut pancakes

Find our winter recipes here!

Join Us Today!