Tomato-Spinach Frittata

One moment, it’s hot and buggy and you’re in your garden filling a bucket with juicy tomatoes thinking to yourself that no matter how much tomato soup you cook, you’ll never keep up with the vines.

Then the next moment, as fast as summer freezes into fall in Minnesota, a dozen green tomatoes are all that remain in the garden, while a handful of the last red ones of the harvest sit on the kitchen counter, carefully watched, protected and rationed.

Rationed for new recipes to try like Tomato-Spinach Frittata.

Incorporating the garden tomatoes with spinach, yellow onion and freshly grated parmesan cheese, this Italian-style omelette called a frittata, is a simple, delightful egg dish for brunch or a light dinner. 

With the addition of herbs like chives, parsley, rosemary and oregano, and a touch of spice with smoked Spanish paprika and black pepper, this unassuming omelette bursts with flavor.

Cooked on low heat in a skillet until the eggs almost set, then transferred to the oven to broil until the top layer browns, this Tomato-Spinach Frittata can be served hot or warm from the pan, best enjoyed on a crisp fall day. 

Have this frittata with a watercress or mixed green salad on the side, and savor every bite of those last remaining garden tomatoes.

Tomato-Spinach Frittata by Season with Spice
Serve 2-3

Ingredients: 
6 large eggs
Pinch of salt
Freshly ground black pepper to taste
1/2 cup good quality parmesan cheese, freshly grated
2 tbsp olive oil
1/2 medium yellow onion – sliced thinly
2 cups spinach leaves
2 firm & ripe tomatoes – cut one into cubes, and the other into 1/2-inch slices.
1/4 tsp smoked Spanish paprika
Chopped fresh herbs: chives, parsley, rosemary and/or oregano

Method: 
1. Whisk the eggs, salt and black pepper vigorously in a mixing bowl, in order to beat a lot of air into the eggs to create a fluffier texture for the frittata. Then gently mix in the cubed tomato and parmesan cheese. Set aside.
2. Grease the bottom and sides of an 8-inch, oven-proof skillet with olive oil and heat over medium-high heat. Once hot, add a bit more olive oil to the pan and toss in the sliced yellow onion. Sauté for 5 minutes until the onion softens. Then add in spinach, and sauté for a quick minute, just until the spinach leaves start to wilt.
3. Turn heat down to medium-low, and add the egg mixture into skillet. As the frittata cooks, use a rubber spatula to gently lift the cooked edges to allow uncooked eggs to run down to the bottom of the skillet. Once the eggs begin to set around the edges – after about five minutes - arrange the tomato slices on top (you can also add another layer of cheese, if desired).
4. Lower the heat to low, cover the skillet, and continue cooking for another 5-8 minutes.  As it cooks, occasionally shake the skillet gently to ensure it cooks evenly, and also remove the cover a few times and use a spatula to lift the frittata to prevent it from sticking to the bottom of the pan.  When the eggs are just about set (the top will be slightly runny) turn the fire off, uncover, and sprinkle on smoked Spanish paprika and chopped fresh herbs.
5. Turn the oven to broil and place the whole skillet into the oven. Broil for a few minutes (about 3-4 minutes), watch closely until the frittata is lightly browned and fluffy.
6. Remove from oven and loosen the frittata by gently shaking the pan. Cut into wedges and serve immediately.

Notes:
- For a gourmet version, try it with Fortina cheese (Italian cow’s milk cheese), goat cheese, Romano cheese, ricotta, or feta cheese.