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20 June 2011

Spinach, Sundried Tomatoes & Mint Frittata

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
  1. Sautè the sun-dried 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.  
  2. Beat the eggs in a bowl.  Add parmigiano reggiano and the spinach mixture.  Season with salt & pepper.
  3. Cook both sides of frittata in a large saucepan.