Ummm, I'll just say it. I'm a SUCKER/SUCKA/SUCKAH for brunch!
Fancy brunch, diner brunch, hotel brunch, cafe brunch, bakery brunch, picnic brunch....am I annoying yet?
I'm a very non-discriminatory brunch go-er (us city-folks can't get enough of it really), and once in awhile, I'll make brunch at home. For my homies. Like I did this past Saturday.
It was simply perfect....me, my roommate, fritatta florentine and bottomless mimosas.
Say that 7 times fast halfway through the 3rd mimosa.
Side note: now say 'love and olive oil' like Paula Deen.
I clearly decided to ignore the title of the book with this one, but don't you think I forgot how rainbows-and-lollipops childhood breakfast for dinners were. If only there were bubbles in our OJ back then...
Recipe slightly adapted from the Breakfast for Dinner Cookbook
INGREDIENTS: (makes one 8”-10” cast iron skillet worth)
- 8 large eggs
- 1 cup half-and-half
- ½ cup (about 2 oz.) shredded Parmesan cheese
- ¼ teaspoon grated nutmeg
- ¼ teaspoon cayenne pepper
- salt and black pepper to taste
- 1 tbsp. olive oil
- 1 medium yellow onion, diced
- 1 garlic clove, minced
- 10 oz. frozen chopped spinach, thawed and drained
- ½ cup (2 oz. goat cheese)
-Preheat the oven to 400˚ F.
-In a large bowl, whisk together the eggs, half-and-half, ¼ cup Parmesan, nutmeg, cayenne, salt and pepper.
-Over medium-high, heat the olive oil in the cast-iron skillet (size of choice) and add the onion. Cook until translucent and edges are brown, then stir in the garlic.
-Cook about 1 minute, just until you can smell the garlic, then add the spinach.
-Gently fold in the egg mixture and cook until partially set, about 3 minutes. Make sure to evenly distribute the spinach.
-Sprinkle goat cheese and remaining Parmesan cheese over the top.
-Place pan in oven and bake until frittata is puffed and golden, about 15-20 minutes.
-Let cool slightly then cut into wedges and serve.