Layered Salad Romaine Baby Spinach Eggs Peas Onion Green Pepper
I received two very good gifts this week. Gifts are e'er expert, but these were very good because they involved food: eggs from Valerie and greens from John. What a perfect combination for an easy weeknight frittata and green salad! After visiting John's backyard where he cut me some spinach and romaine, I took to the kitchen.
Head of romaine lettuce, ready for my salad
John picking me some light-green goodness
I washed the greens and bankrupt some eggs, eight in all, including four left from Valerie's souvenir. I'one thousand meeting the chickens that produced the eggs this weekend!
Pretty, pretty eggs from happy chickens
I besides chopped upwardly eight leap onions.
Yummy srping onions
Into my skillet went some olive oil and a couple pinches of crimson pepper scrap. The green onions followed.
Green onions, sauteeing
I chopped two cloves of garlic and the spinach. I added the spinach to the pan and allowed to saute for about four minutes.
Freshly cut and freshly washed spinach
Spinach, sauteeing with garlic
After I beat the eggs (with half and half, kosher salt and black pepper), I poured them into the skillet over medium heat. So I left them solitary and waited for the frittata goodness to have form. When making a frittata, don't disturb it besides much; allow it to cook on its own. In the get-go of the cooking process, I elevator the edges slightly with a spatula to coax uncooked egg underneath, but that's it. Once the lesser set and the top began to prepare, I sprinkled a generous portion of sharp white cheddar on top (I prefer caprine animal cheese, only alas, I didn't make it to the farmer'south market last weekend to stock up on local dairy products).
Cooking away, ready for the oven
I broiled the frittata at 350 degrees for about 10 minutes. I know it's done when it puffs up. The broiler is a good option for this step, too, just I feel like the frittata is fluffier and more than evenly cooked when broiled.
Spinach and Light-green Onion Frittata. Information technology's what's for dinner.
I normally plough the frittata out on a plate, but you don't have to. Simply piece it right from the pan. This is so skilful served with a side salad. I made my salad with the romaine from John's garden and arugala. I wanted a dressing that was tangy and garlicky and then I concocted my own from my favorite Pequea Valley Farm Yogurt. Yogurt, kosher table salt, black pepper, garlic, and some love brand a creamy, perfectly tangy dressing.
This plain yogurt is amazing in so many things, including salad dressing
Finished production: Greens, Eggs, and No Ham
If you'd like to make this excellent and local frittata, hither's how:
Spinach and Jump Onion Frittata with Fresh Greens
Ingredients for the frittata:
two tablespoons olive oil
1/4 teaspoon ruddy pepper flakes
8 leap onions, sliced
2 cloves garlic, minced
Decent bunch of spinach, chopped (I used about 8 large leaves)
8 eggs
Splash of half and half or milk
Kosher salt
Pepper
1/ii loving cup sharp white cheddar cheese (any cheese will do)
Preheat oven to 350 degrees. Add together the olive oil to a ten or 12 inch skillet over loftier heat. Toss in the red pepper flakes. Add together spring onions and cook for a couple minutes. Turn the heat downward to medium. Add the garlic and the spinach. Saute for a few minutes until spinach begins to wilt. While the spinach is cooking, trounce the eggs with half and half and a generous compression of salt and pepper. Pour this mixture over the spinach and green onions. Let the bottom to set. Y'all might want to run a safe spatula along the edge of the pan to let more egg to seep down to the bottom. When the bottom is set and the acme is beginning to set, sprinkle the cheese on top. Put the whole skillet in the oven for ten minutes or until puffy.
For the salad:
Romaine lettuce, chopped
Arugala
ii leap onions, sliced
Whatever else you desire on your salad (I only had greens but it was nevertheless succulent)
For the salad dressing:
ane/2 cup plain yogurt
1 tablespoon honey
1 clove garlic, minced finely (I ran mine through a garlic press)
Kosher salt
Pepper
Pinch of Herbs de Provence, if you lot take it, just if not whatever herb will do or but skip this altogether
Combine all ingredients in a bowl. Enjoy.
Finished production: Greens, Eggs, and No Ham
Layered Salad Romaine Baby Spinach Eggs Peas Onion Green Pepper
Source: https://rachels-table.com/2012/05/03/spinach-and-spring-onion-frittata-with-fresh-greens-or-greens-eggs-and-no-ham/