Spinach and Herb Frittata
5-6 eggs
1/4 c milk
1 tsp salt
1/2 coarsely ground black pepper
2-3 c. chopped fresh spinach
1-3 Tb chopped fresh herbs
(sage and thyme)
1/3 c. grated cheese
Butter or olive oil
Prepare a 12inch cast iron skillet by heating over medium heat on the stovetop.
Chop fresh spinach coarsely and grate your favorite melting cheese (cheddar, gouda, or feta are some we especially like!)
Whisk eggs, milk, salt, and black pepper together in a mixing bowl until well combined and frothy.
Add your freshly chopped herbs to taste.
When skillet is evenly heated, add in butter or olive oil generously.
Add your chopped spinach, stir briefly to coat with oil. Add your grated cheese to the egg mixture, saving out a handful, and pour mixture over the spinach in the skillet. Sprinkled extra cheese on the top.
Cover the skillet and let cook for 10 or so minutes, until the eggs are set.
Remove from heat and serve!
This is a delicious breakfast or lunch meal with a mini head lettuce, sliced in half, drizzled with Adrienne’s salad dressing, and a few sliced d’avignon radishes.
