At the end of the week we always do a quick inventory of what’s left in the fridge (that pepper we forgot about, some greens, usually a few onions) — and we throw all the odds and ends into a frittata. The secret to an amazing frittata is high quality eggs. Even when the budget is tight we always splurge on organic pasture-raised eggs (local if possible). There is no comparison and eggs are something we eat a lot of so we like to make sure we’re using the good stuff. Here’s how to make the ultimate frittata – this version uses rainbow chard but you can throw in your favorite veg:
- about 12 eggs
- 1 onion, diced
- a few handfuls spinach (or kale / swiss chard) chopped
- generous pour of macadamia or avocado oil
- Preheat the oven to 400F
- In a mixing bowl, beat the eggs and add a pinch of salt.
- In a large non-stick skillet gently saute the onions in the oil until translucent, or about 10 mins.
- Add the chopped spinach and allow to wilt. Season to taste.
- Add the eggs and gently mix together.
- Bake in oven for about 20 mins or until the eggs have set.
- For an extra touch, place under a low broil for a few mins to lightly brown the top. Be careful though, it will burn quickly if not watched!