Thursday, June 16, 2011
Frittata Al Fresco
Dinner ready. Lounge playlist set. A perfect Friday evening.
Friday nights used to be a big going out night for me, but now I usually prefer to wind down the week with a mellow evening. I decided to call a friend I hadn't spoken to in a while, and the timing was perfect. Her kids were napping and she had some time for an undivided attention catch up session. It was a warm evening so I decided to open up a chilled bottle of white. My friend and I had our own virtual happy hour, and it was just what I needed. Our phone date ended when her boys woke up, so I turned my attention to what I would have for dinner.
I didn't want anything too complicated, but I also wanted to use up some of the vegetables hanging out in my refrigerator, begging to be eaten. My eyes roamed the shelves and found orange and yellow bell peppers, scallions, some fresh spinach, roma tomatoes, eggs, a bunch of cilantro, pepper jack cheese, and two lonely red potatoes. A frittata it would be then.
*1/4 cup milk
*1/2 cup pepper jack cheese
*1 small yellow or red bell pepper, sliced
*2 tablespoons olive oil
*6 small red potatoes, sliced
*1 cup torn fresh spinach
*2 tablespoons sliced green onions
*1 teaspoon crushed garlic
*salt and pepper to taste
Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and bell peppers. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
In a medium bowl, beat together eggs, milk and half of the cheese. Pour into the skillet over the vegetables. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs start to set. Sprinkle rest of cheese on top; transfer to broiler and cook for 3-4 minutes, until melted.