Recently, one-pot pasta bakes have become a prominent feature on our dinner table. Nevertheless, the frittata reigns supreme as the simplest of them all.
The frittata serves as an excellent solution to declutter the refrigerator towards the week's end, utilizing those vibrant vegetables before they succumb to spoilage. Moreover, it demands limited preparation and cleanup, a symphony to my ears.
This particular frittata boasts a wealth of character. The infusion of Mama Lil's peppers imparts a vivid tangy essence that marries beautifully with the creamy goat cheese, striking a delightful balance between spiciness and subtlety.
The presence of spinach bestows a mellowness to the overall ensemble. The incorporation of heavy cream into the eggs ensures a tender, fluffy texture akin to that of a quiche, as opposed to a dry, gritty concoction. As always, this versatile recipe lays a solid foundation while encouraging creative adaptations.
Mama Lil’s Peppers Frittata
Preparation time: 15 minutes
Cook time: 15 to 20 minutes
INGREDIENTS
8 eggs
3 tablespoons of heavy cream
1 teaspoon of salt
¼ teaspoon of pepper
2 tablespoons of salted butter
½ cup of thinly sliced onions (approximately .125 inches thick)
2 tablespoons of diced Mama Lil’s peppers
¼ teaspoon of minced garlic
½ cup of fresh spinach
2 tablespoons of crumbled goat cheese
Parsley for garnish
STEPS
Preheat the oven to 450 degrees.
In a petite bowl, combine the eggs, heavy cream, salt, and pepper, whisking until a harmonious amalgamation forms. Set aside.
Over medium-low heat, melt the butter in a sizable skillet.
Add the onions and cook until they become tender, translucent, and exhibit a slight caramelized glaze, requiring approximately 5 minutes.
Introduce Mama Lil's peppers to the skillet and sauté for an additional 2 minutes.
Incorporate the minced garlic into the mixture and sauté for a brief minute.
Combine the fresh spinach with the eggs, intertwining their flavors.
Effortlessly pour the egg-and-spinach fusion into the skillet, permitting it to cook for approximately 2 to 3 minutes until the edges demonstrate signs of readiness. Sprinkle the crumbled goat cheese atop the frittata.
Place the skillet inside the preheated oven and let it bake for 7 to 10 minutes, until the frittata attains the desired consistency, exhibiting a subtle jiggle at its core.
Allow the frittata to cool for 5 minutes before slicing into it, granting the eggs ample time to solidify.
Optional: Garnish with freshly minced parsley.
Enjoy the splendid culinary masterpiece!
