Frittata Made with New Zealand Spinach
Adapted from Beyond the Moon Cookbook by Ginny Callan
This is nice as a dish for breakfast or as a main dish for supper. If you have grown New Zealand spinach, you know it can produce quite abundantly and that recipes using it are rather rare. This frittata is a delicious use for it. (It can also be made with regular spinach, but don't be surprised if diners like this version better.)
2 Tablespoons of Olive Oil—or use no-stick spray oil
½ cup chopped onion
2 cups coarsely chopped New Zealand spinach
(young stem tips--about 4” long—and the leaves that are on them)
½ teaspoon dried thyme or oregano
About ¾ cup chopped tomato (fresh or use canned petite diced, drained)
1/8 teaspoon salt
4 large eggs or 1 cup Reddi-egg
1/8 teaspoon salt
A shake or two of pepper
1 cup grated cheese (sharp cheddar is good)
Sauté onion in oil until it is soft—about 5 minutes. Stir in the New Zealand spinach and the thyme or oregano. Sauté about 3 minutes more, until spinach is just tender. Remove the skillet from the heat and stir in the tomatoes. Drain if it is watery, stir in salt.
Beat the eggs with the salt and pepper. Use no-stick spray in an ovenproof skillet or in ramekins, and then pour the eggs into it or them. Cook over low/moderate heat on the stovetop until the eggs start to set—4-5 minutes. Remove from the heat. Add well-mixed vegetables to the top, being careful to spoon them evenly over the surface of the eggs.
Here the vegetables have been spread over the partially cooked eggs, in 2 ramikens,
Top with shredded cheese. Broil in an oven or toaster oven, setting the frittata about 3 inches from the heat, until the eggs have solidified, and the cheese is browned. About 4-5 minutes.
The frittata has been broiled. Half has been removed to a plate and eaten.
If you used a skillet, slice the frittata into wedges.
This photo shows a double batch, made in a skillet to serve 6 people for brunch.
For dinner, serve with sliced oven-roasted potatoes and a green salad.