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.  

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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