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Brunch dishes anyone? Here is an old post filled with lots of goodies and makeahead dishes
- Thread starter angak
- Start date
REC: I made a 'spinach/feta/tomato frittata' last Saturday that I served the next day...
it turned out great.
Here's the recipe:
8 eggs, beaten
1/2 cup whole milk or half-n-half
1 T. flour
a package frozen chopped spinach - thawed and WELL drained (squeeze the heck out of it)
chopped grape tomatoes (I'm think about a cup)
feta cheese chopped/crumbled (again - a cup or so)
pepper to taste (little salt because of the feta)
Preheat oven to 350F
Beat the milk and flour mixture with the eggs - don't worry that there will be little flour clumps - they'll disappear late. Then add the spinach, tomatoes, and feta and mix. Add some fresh ground pepper.
Heat an oven-proof skillet over a med-high burner - adding 1.5 to 2 T. olive oil to pan. When very hot - add egg mixture. Cook on stove top until frittata sets 1 inch from sides. Then transfer to oven for 15-20 minutes until fully cooked (should be set and a bit puffy).
I made this the day before and let it cool - then covered it and put in the fridge until I needed it on Sunday. Then I just briefly warmed it up. (BTW - I recommend making 1.5 to 2 times this recipe - I would have preferred the frittata bigger/thicker)
Deb
it turned out great.
Here's the recipe:
8 eggs, beaten
1/2 cup whole milk or half-n-half
1 T. flour
a package frozen chopped spinach - thawed and WELL drained (squeeze the heck out of it)
chopped grape tomatoes (I'm think about a cup)
feta cheese chopped/crumbled (again - a cup or so)
pepper to taste (little salt because of the feta)
Preheat oven to 350F
Beat the milk and flour mixture with the eggs - don't worry that there will be little flour clumps - they'll disappear late. Then add the spinach, tomatoes, and feta and mix. Add some fresh ground pepper.
Heat an oven-proof skillet over a med-high burner - adding 1.5 to 2 T. olive oil to pan. When very hot - add egg mixture. Cook on stove top until frittata sets 1 inch from sides. Then transfer to oven for 15-20 minutes until fully cooked (should be set and a bit puffy).
I made this the day before and let it cool - then covered it and put in the fridge until I needed it on Sunday. Then I just briefly warmed it up. (BTW - I recommend making 1.5 to 2 times this recipe - I would have preferred the frittata bigger/thicker)
Deb