Spinach Frittata

There was a unexpected drizzle this morning and it was most welcome, since it has started getting pretty warm for a couple of days now. There was this parent-educator meet at my son's school and he had the day off, which meant I didn't have to wake up at 5.30 in the morning !
To complement this lovely weather, and with the time I hand on hand in the morning, I decided to make a frittata.
Frittata is something between an omelette and a quiche. It has eggs, cheese, veggies / meat and is cooked in a pan and served as wedges, like in a quiche.



I made it with just four eggs for the three of us. Served it with some salad, oranges, toast and tea. After this breakfast, we were too full to think of lunch and then we were off to his school, which is a little far away. We had to meet all the teachers and by the time we were back home, it was almost 4 pm. Luckily this breakfast / brunch kept us going through more than half the day.
And the meeting with the teachers went off well, thankfully.

Its really simple to whip up and packed with protein, iron and calcium. Works as a great idea to pack in your lunch box too. You can get creative with what you'd like to add in this - mushrooms, cooked chicken, peppers / capsicum, onions, anything that you'd like. You need a round pan that's slightly deep, to cook this in, and you're all set.

I had lost a good number of pics in blogger and am still trying to take new pics and upload them in the posts. Here's one for a simple corn and methi pulao.

Spinach Frittata
(Serves 3)

What you need -

4 eggs
3-4 tbsp milk
2 tbsp grated cheese
salt (since there is cheese, go easy on the salt)
1 tsp freshly ground pepper
1 cup chopped spinach leaves
6-8 cherry tomatoes (optional)
1 tsp flour / maida (optional)
1-2 tsp olive oil

What you do with it -

Beat the eggs. If using the flour (just in case you are short on eggs), add it to the milk and then beat along with the eggs
You can easily omit the flour and just beat the eggs with the milk
Once the eggs are beaten well and is all fluffy, add the spinach, salt, pepper and cheese
Beat to combine all the ingredients
Chop the cherry tomatoes in half or use them whole
Heat a skillet / deep pan. I use a copper-bottom pan that's about 6" in diameter and about an inch deep.
Sprinkle the pan with some olive oil
Pour the entire egg mixture in the skillet and then place the cherry tomatoes over it
Add a few drops of olive oil at the sides
Allow it to cook on a low flame for about 10-12 mins, till the top settles well
If you are using a large pan, it may take longer to cook. It the top does not set, and the bottom is browned enough, you can allow it to bake in a oven for 2-3 mins just so you don't have the eggs very runny at the top
I covered the pan and allowed it to cook and it took about 12 mins
Cut in wedges and serve with a salad and some toast or just enjoy it as is