We’re eating a looot of eggs around here. I mean, a lot. The ladies at the farmers market are already moving to the cold case by the time I approach their kiosk on Fridays. Which I guess is a good thing, since they’re all sorts of healthy (the eggs, not the ladies, I mean, though I’m sure the women are great, too). But I’m making a bit of a switch from just throwing them into cookies (we also eat a loooot of cookies. Stop lecturing me) and using them as meals. What meals, you ask? Because I know that you, sitting there (hi!) in front of your laptop, taking your only 15-minute break of the day while the baby sleeps, would so rather be reading about eggs than, say, Kim Kardashian getting flour bombed at an event (flour? really? That’s not very nice, people. I imagine that stuff is a pain in the butt to wash out of hair extensions).
So back to the eggs. You know how you read all these articles about the magic of creating salads with all the leftovers you find in your fridge? That’s all well and good, except that if you have young children you know one thing, and that one thing is…kids poop a lot. No, not that, even though that’s a given. You know that most kids hate salad. Or lettuce. Or anything green and flat and lettuce-looking.
So enter the frittata. It’s the same formula as the salad–you throw whatever you have in the fridge that seems to work into the thing, and voila: dinner. If you’ve never had or made one, a frittata is basically a big baked omelet. You start it in the stove, stick it under the broiler to finish, all the while telling your 22-month-old to stay away from the oven door because it’s hot!hot!hot!, and dinner. I made one tonight with some spinach I picked up on a whim at the market (I think it was on sale. I used to buy shoes if they were discounted. Now, produce. This may be sad), and a tub of feta we had in the fridge for some reason (maybe I was going to make omelets this weekend? I dunno. But it worked out). I would’ve loved to have had some roasted or sun-dried tomatoes to throw in there, too, but alas. You gotta work with what you have.
Oh, and since you’re being all productive and efficient, spend a little extra time with the kiddos and make these drop biscuits to go along with. They’re easy, I promise. Saoirse calls them “cookies” even though there’s, like, a pinch of sugar in them. I told you. We really, really like cookies.
Spinach and Feta Frittata
- 1 tbs butter
- 1 clove of garlic, minced or 1/2 onion, chopped (garlic makes the meal more dinner-y)
- 2 cups spinach, chopped
- 8 large eggs
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup crumbled feta cheese
- optional: 1/4 cup sundried or roasted tomatoes, chopped
Melt the butter in an oven-proof pan over medium-high heat. Add garlic and cook for two minutes, then add spinach. Stir and cook until the spinach is evenly wilted. Meanwhile, in a large bowl, whisk eggs and milk together. Add salt and pepper. Add the feta to the pan and give a quick stir. Pour in the egg mixture and stir again to evenly distribute spinach and cheese. Turn heat down to medium-low and cook until eggs have almost set–the top will still be runny.
Preheat broiler. Place the pan under hot broiler for about five minutes (watch carefully) until top has set and is golden brown. Remove from oven and let cool for a few minutes. Loosen frittata from pan with a spatula and slide onto a serving plate.
Drop Biscuits (from chef John Besh, as seen in People magazine)
- 2 cups flour
- 1 tbs. baking powder
- 1 tsp. salt
- 1/4 tsp. sugar
- 5 tbs. cold butter
- 1 cup milk
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Sift together the flour, baking powder, salt and sugar in a large bowl. Using a fork, cut (i.e., press and mix) the butter into the flour mixture. Slowly add the milk and gently stir until the dough comes together. Drop the batter by spoonfuls onto the baking sheet, leaving enough space in so they can expand. Bake about 15 minutes, until biscuits are golden brown.