I had never eaten a frittata until I met Rhonda and John, friends from our days of living in Golden, BC. Frittatas were a perennial favourite in Rhonda’s big family, made with fresh eggs and home grown spinach from their farm. She passed along her recipe to me so many years ago and I’ve adapted it with herbs we like.
Frittatas are a great meal as they can be made in advance, and served either piping hot out of the oven or at room temperature. This recipe makes enough for a 10- to 12-inch frittata or 24 miniature frittatas if you use muffin tins.
⅓ cup chives, finely chopped
2 tablespoons butter, divided
6 extra large eggs
¼ cup cream or milk
3 tablespoons spearmint leaves, finely minced
2 cups spinach, steamed and chopped
2 tablespoons parsley, minced
½ cup Swiss cheese, shredded
1 ½ cups new potatoes, diced small and steamed until tender
1 cup fresh sweet peas or diced zucchini
Parmesan cheese for sprinkling
Mint leaves to garnish platter
Sauté onion in butter till transparent. Add potatoes and peas and stir well.
In a bowl, beat together eggs and milk. Add mint, parsley, cheese, and spinach.
In a greased glass pan, combine the egg and vegetable mixtures and bake at 350˚ F degrees for 30 minutes or until a knife dipped into the center comes clean. Sprinkle lightly with Parmesan cheese. Cut into wedges and serve. Note: For individual frittatas, grease muffin tins and fill each well with approximately two tablespoons filling. Bake at 350˚F for about 12 to 15 minutes or until set.
For some variation, add ¾ cup cherry tomatoes and 1 cup basil. Have fun with herb and veggie combinations.