This is the first weekend I’ve been home in 3 weeks, and I’m off to NYC again next weekend. I’ve mainly been cooking easy pasta dishes (pesto, anyone?) after work, and haven’t been spending much time being creative. Today I had leftover rice from when we got Thai the other night (if you are in the Cambridge/Watertown area, I highly recommend Cha Yen Thai Cookery for amazing Thai) as well as some spinach that was nearing it’s expiration date.
What to do? Make a frittata, of course.
Frittatas are wicked easy and a great way to use up veggies in your fridge. They’re filling, and you can easily reheat them at work. I’ve made many different types of frittata, and all have been awesome. Basically, you want to sautee the tougher veggies lightly so that they are cooked through, and add that tasty sauteed flavor. Add some cheese and you’ve got yourself a tasty breakfast, lunch, or dinner. Plus they are great for leftovers.
Spinach + rice frittata
Difficulty: Very easy
- 6 eggs
- 1/3 cup milk
- small white or yellow onion, chopped
- 1-2 cups spinach
- 1 cup shredded cheddar or alpine cheese*
- 2 tbsp grated parmesan
- 1 cup cooked rice
- dash of salt
- dash of pepper
- Pie plate
- Frying pan
- Preheat the oven to 350 degrees Fahrenheit and grease the pie plate
- Sautee the chopped onion in a pat of butter over medium heat until translucent and brown at the edges
- Turn off the heat on the pan and add the spinach. Stir. The spinach will wilt with the remaining heat in the pan
- Beat the eggs + milk + salt & pepper
- Whisk in the shredded cheese and rice
- Whisk in the spinach + onion mixture
- Pour everything in to the pie plate
- Sprinkle the grated parmesan on the top
- Bake for 30 minutes
- I used cheddar + parm for this round, but you can use pretty much any type of cheese. I’ve used mozzarella, ricotta, and various alpine style cheeses. Get creative!
- If you use ricotta, reduce the milk a little bit, as ricotta can be watery