Wednesday, January 8, 2014

Spinach & onion frittata for one

Forgive me for being a little insensitive -- yesterday, I posted a recipe for a smoothie without considering over two-thirds of the country is being plagued by this crazy polar vortex.

Never mind the fact that the mere name "polar vortex" is intimidating enough!  With heaters across the nation struggling to keep up, something tells me you probably aren't in the mood for an icy cold blueberry and banana smoothie, regardless of how tasty and healthy it may be.

That being said, I definitely made one for my breakfast yesterday and slurped up every delicious drop.

(I had to don my fluffy oversized bathrobe on top of my clothes and throw a blanket over my lap to keep from turning the color of the smoothie, but it was totally worth it.)

If you're in the market for a warm and fresh breakfast to jump-start your engines, this one's for you -- a spinach and onion frittata for one.

As much as I love smoothies, eggs are where my heart and stomach truly lie.  All baking endeavors excluded, I easily go through a dozen eggs each week by myself.  Dippy, scrambled, hard-boiled, quiches, and especially frittatas, I love 'em all.

Frittatas are my favorite way to enjoy eggs for three reasons: 1) You can add whatever ingredients you want and in whatever quantity since there's no strict recipe, 2) They are Easy with a capital "e" to make, and 3) Fast, as in ready in under 20 minutes.

My go-to formula is 3 whole eggs (sometimes 2 eggs + 1 egg white), a little bit of chopped onion, and two giant handfuls of baby spinach.  It's simple, sure, but it's so darn good.  And quite filling in that keeps-your-stomach-silent kind of way (not the overstuffed and uncomfortable variety).

I make frittatas for breakfast at least twice (usually thrice) a week... and occasionally for dinner if it's a fend-for-yourself kind of night.  Breakfast foods and one pan meals are really the best no-effort meals, aren't they?!

Sometimes, the contents vary, using leftover black beans, broccoli, or mushrooms from the previous night's dinner.  Like what's inside, what goes on top varies, too: a few spoonfuls of salsa, a squirt of ketchup, or a sprinkling of grated parmesan cheese.  And to toast or not to toast?  That's a 50/50 split.

Whatever the players, the outcome is predictable and reliable: a hot, fast, feel good meal that'll keep you feeling focused and fabulous for the rest of the day.

And, you know, a breakfast that'll have you up and running instead of just running for mittens.

Spinach & Onion Frittata
-serves 1

A few notes: This can easily be adapted to feed two people; simply double the ingredients and adjust cooking time accordingly.

3 large eggs (or 2 whole eggs + 1 egg white), lightly beaten
2 Tablespoons chopped onion
2 very large handfuls baby spinach
Black pepper
Nonstick cooking spray
Grated parmesan cheese, optional, for topping
Salsa, ketchup, hot sauce, optional, for topping

Preheat oven-safe skillet over medium heat on burner; preheat broiler, too.  Coat skillet generously with nonstick cooking spray.  Add onions and cook, stirring slightly, until softened and translucent (about 4 to 5 minutes).  Add spinach and stir until wilted.  Season with salt and pepper.

Spread out spinach and onions evenly in pan and pour in beaten eggs, tilting pan slightly to evenly distribute.  Cook until edges are set.  Sprinkle with parmesan, if using.  Place pan under broiler for 2 to 3 minutes, or until edges begin to turn golden and center of frittata is set.  Carefully remove skillet from oven.  Run a rubber spatula around the edge of the pan to loosen frittata and slide onto plate.  Top with salsa or ketchup, if desired, and enjoy immediately.

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