Yield: Serves 4 to 6
- 2 cups trimmed fresh spinach
- 2 tbsp butter
- 1/2 cup chopped onions
- 2/3 cup sliced leek, white and tender green parts only
- 1/2 cup chopped red bell peppers
- 1/2 cup shredded carrots
- 6 large eggs
- 1/3 cup milk
- 1/4 cup shredded Swiss cheese
- 1/4 cup Cheddar cheese
- 2 tsp dried chopped oregano
- 2 tsp dried chopped sage
- 2 tsp dried chopped thyme
- Wash spinach and place wet leaves in a medium saucepan with lid. Turn heat to high and cook for about 2 minutes or until spinach is wilted. Remove from heat and drain. Allow spinach; squeeze out excess moisture and chop.
- Meanwhile, melt butter in a skillet over medium heat. Add onions, leek, peppers and carrots; cook until soft. Stir in spinach and distribute evenly. Set aside to cool.
- In a large bowl, beat eggs and milk together. Add Swiss cheese, Cheddar cheese, vegetable mixture, oregano, sage and thyme. Season to taste with salt and pepper. Pour into prepared baking dish. (Mixture can be prepared to this point and refrigerated several hours or overnight; return to room temperature before baking.)
- Bake in preheated oven for 25 to 30 minutes or until lightly browned and set. Allow to cool for 10 minutes before cutting. Serve warm or at room temperature.
Although traditionally served as a breakfast dish, the frittata is much more versatile. Cut into diamond shapes and top with herbed mayonnaise, smoked salmon or bean spread for hors d’oeuvres; cut into strips and serve as an accompaniment for soups or salads; or cut into larger squares and serve with pesto or red pepper sauce for an appetizer.
Substitute: Celery for leek; Green pepper for red pepper.
Add: 1 tsp cayenne pepper.
Recipe Source: Healing Herbs Cookbook by Pat Crocker