For me cold wet days are soup days, today was too gorgeous to qualify. Instead I’m sharing the frittata we had for dinner. I made frittata for dinner a couple of nights ago with slightly different ingredients. Since I had more ricotta and creme fraiche, I thought I’d give it another whirl. This version was our favorite of the two with spinach and sun dried tomatoes and a dash of nutmeg…..
So much food for two people, we invited friends…..
The original recipe came from the Giada’s Kitchen cook book, I used her ingredients for the egg mixture. I’m forever substituting when I don’t have the exact ingredients on hand; which is how we ended up with spinach and sun dried tomatoes rather than chicken and roasted red bell peppers she used. It was easy and tasty – my criteria for a great Sunday dinner.
Spinach and Sundried Tomato Frittata
Spinach and Sun-Dried Tomato Frittata
Author: Valerie@Snap-Peas
Recipe type: Entree
Cook time:
Total time:
Ingredients
- ¾ cup orzo pasta - cook until firm to the bite, drain and allow to cool
- 6 eggs
- ⅓ cup whole milk ricotta cheese
- ¼ cup creme fraiche
- 1 package frozen chopped spinach, thawed, with ALL the water squeezed out
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- nutmeg
Instructions
- Combine the eggs, ricotta, and creme fraiche. stir until eggs are beaten and ingredients combined. Add spinach, tomatoes, cooled orzo, s&p, nutmeg
- Pour into greased 1½ quart baking dish, Bake @ 375* for 25 minutes, turn oven to broil, place dish under broiler for 5 minutes until golden. Let the frittata rest for 5 minutes before serving.
- Enjoy!