Spinach Frittata on Mirepoix Monday
What
is more lovely than a brunch, unhurried and easy? There is something
which allows you to scoot your chair back and cross your legs, take
an extra bite, an extra story. One more cup of coffee. A little sip
of fizzy orange. Stay a little bit. A little bit longer.
For
brunch or for dinner, or for anything in between, this Frittata is
easy and healthy. Plus, you can make it the night before. Warm it
up or serve it cold. The Mirepoix will give your eggs a buttery
texture and taste without the calories or fat.
This
will make either two pie pans, or a long casserole dish. Oil your
baking dishes and set your oven to 350.
In
a large bowl, mix one bag of thawed Mirepoix, 12 eggs, and ½ pound
of fresh or frozen spinach. Throw in ½ cup of diced bell peppers
for an even fuller flavor. Give it a pinch of salt and a turn or two
of ground pepper.
Pour
in your pie pans or casserole dish and bake for 45 minutes.
It
might puff up and then deflate. But don't worry about that! Sit
back, relax, and enjoy.
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