This morning I wanted something a little different for breakfast so I made myself a spinach and shallot frittata.
Here’s all you’ll need:
- 2 eggs
- 1-2 cups of frozen spinach
- 1 small shallot
- 1-2 tablespoons butter
- salt and pepper
First, I nuked about 2 cups of frozen spinach in the microwave for 1 minute to defrost it. While the spinach was in the microwave, I minced up a small shallot and started sauteing it in our small cast iron skillet with some butter on medium heat. Then, I beat two eggs with salt and pepper and added the spinach from the microwave (which I had squeezed all the liquid out of) and stirred it around. I added the egg/spinach mixture to the softened shallots and made sure the shallots were distributed throughout. Then I lowered the heat to medium low to let the frittata set on one side before flipping over and letting it cook through. If I had more than 2 eggs, I would’ve set the skillet in a hot oven to finish cooking.
I plated the frittata and topped it with my two favorite condiments: guacamole and Primavera salsa.
