Loosely translates to “no worries egg dish”
Although a frittata IS an easy egg dish and a great way to use up whatever is hanging around your kitchen, for us, making one instantly has us singing tunes from “The Lion King.” As in “Hakuna Frittata” – corny right?
(Kinda of like when I make “empanadas” and we sing the song “Desparado!”)
Anyway this one started out because I had a bag of spinach hanging around needing to be used up and some of the baby gold potatoes.
So I sliced up the baby gold potatoes (about a 1/4″ thick) and layered them in a well-sprayed, oven proof 10″ saute pan with some butter on med heat to start softening while I prepped (de-stem the spinach, crack eggs and pour cream) the other stuff. Turn the heat off and add all the goodies in first on top of the potatoes:
1/2 of an 8oz bag of spinach (raw), about 4 oz. crumbled feta, about 8 sundried tomatoes chopped small, plenty of salt and pepper, a shake of garlic powder for a little “warmth.”
And than the liquids get poured carefully over this – I used about a cup of “half and half” ( I was out of milk) and 8 large eggs. Make sure you whisk the eggs and cream (or milk) together first. A little more salt and pepper on top.
Pop this into a preheated 350 degree oven for 35 mins or until the middle is set and fluffy. Kinda like this….
Now be patient and let it cool a bit – this is best served, and slices cleaner, if you let it cool significantly. This frittata is filling and satisfying, yet deceiving in that it is light. But it is by no means “diet food.” My husband loved it and that is saying a lot since he doesn’t eat anything that might seem at all like “diet food.”
Might I suggest a glass of wine and some crusty warm bread with this?