Gathering the last contents of the refrigerator, I created this simple and delicious frittata. Accompanied with a prosciutto and cheese platter, it completed our quick and last dinner before taking the last things and driving off to the Alps.
I was not intending to blog about this plate but the desire to snap some pictures was stronger than me so I unpacked the camera and hurriedly gave it some photographic attention. What can I say? It's the star that got me. It also got my five-year old's appetite rolling because he ate the whole star. I was surprised because he just added eggs to the list of food that he deems inedible. My cookie cutters and perseverance have a good team work in perking up my kid's selective appetite.
Spinach, Sundried Tomatoes & Mint Frittata
Serves 2 - 3
- 6 eggs
- 150 g. spinach
- 10 g. sundried tomatoes
- a handful of mint
- 1/4 cup parmigiano reggiano, grated
- salt & pepper
- extra virgin olive oil
- Saute' sundried tomatoes in a pan of extra virgin olive oil. After 2 minutes, add the spinach. Toss until volume is reduced by half. Add mint leaves. Quantity depends on how you want it strong. I like to taste the mint so I put quite an abundance of leaves. Transfer the mixture to an electric chopper or food processor to chop.
- Beat the eggs in a bowl. Add parmigiano reggiano and spinach mixture. Season with salt & pepper.
- Cook both sides of frittata in a large saucepan.