The Elegant (and Flexible) Egg, an Easy Organic Egg Frittata

Eggs are one of the most versatile ingredients. Sweet, savory, side dishes or sandwiches, eggs can be used in so many ways. For many of us, it is easier these days to find different types of eggs available at the grocery store. Now shoppers can find free range, omega-3 enriched and organic, along side the traditional white pasteurized variety.

One of the most flexible, fast and fresh egg dishes is the frittata. A frittata is essentially an open-faced omelet. Like omelets, frittatas can be filled with a variety of ingredients. A frittata can be cooked in a small skillet as an individual serving or cooked in a large skillet and wedges cut to serve many. Many frittatas can be served at room temperature, which makes them excellent for buffet type serving. Another feather in a frittata's cap is that they can be served for breakfast, lunch or dinner! Egg-celent!

Here is a recipe for a Fast and Fresh Spinach Frittata.

1 T. olive oil
1-2 garlic cloves finely minced
1/2 cup finely chopped shallot or onion
4 cups coarsely chopped fresh spinach
salt and pepper to taste
2 T. sour cream
freshly grated nutmeg to taste
1/4 cup shredded parmesan cheese
8 eggs

Pre heat oven to 400 degrees.

Heat the oil in a medium, oven proof (ideally non-stick) skillet over medium heat. Saute the garlic and shallots until lightly cooked and somewhat transparent. Add the spinach and cook until wilted. Add salt and pepper and stir to incorporate.

Reduce the heat to low and stir in the sour cream and nutmeg. Spread the spinach mixture evenly on the bottom of the pan and then sprinkle with the cheese. Beat the eggs in a separate bowl until well combined. Pour the eggs into the pan. Gently stir the eggs and spinach while the bottom of the frittata begins to set. When most of the eggs are cooked finish the frittata in the oven.

A good looking frittata has a puffy, lightly browned top. The cooking time on this should be quick - a minute or two - depending on the size of the skillet used. A thicker frittata may need a few more minutes. Test for doneness by lightly shaking the skillet, there should not be any wiggling, or a tooth pick inserted into the center should come out clean.

For more delicious, organic, Fast & Fresh recipes see our companion site The Organic Pantry.