June 25, 2008

Serves 8

A frittata is an Italian egg cake similar to Spanish tortilla. Start this on a burner in a skillet with a heatproof handle, than transfer it to the oven for a nice puffy texture.

===Ingredients===	
    * 3	tablespoons olive oil
    * 1	small red onion, thinly sliced
    * 1	red bell pepper, thinly sliced
    * 1	teaspoon kosher salt
    * 6	ounces baby spinach
    * 8	eggs
    * 1/2	cup whole milk
    * 3/4	cup freshly grated Parmesan
    * 8	fresh basil leaves, coarsely chopped
    * 1/2	teaspoon black pepper
===Directions===
  - Set the oven at 450 degrees.
  - In a large nonstick skillet with a heatproof handle, heat 1 1/2 tablespoons of the olive oil over medium heat. Add the onion, bell pepper, and 1/2 teaspoon of the salt. Cook, stirring often, for 10 minutes or until the vegetables soften.
  - Add the spinach and cook, stirring, for 3 minutes or until it just wilts. Remove from the heat and cool for a couple of minutes.
  - In a large bowl, beat the eggs, milk, Parmesan, basil, black pepper, and the remaining 1/2 teaspoon salt. Stir in the vegetables.
  - Wipe out the skillet with a paper towel. Heat the remaining 1 1/2 tablespoons oil over medium heat. Add the egg mixture and cook for a couple of minutes, shaking the pan occasionally, until the eggs start to get firm around the sides.
  - Transfer the skillet to the oven and cook for 12 minutes or until the frittata is puffy and brown and cooked in the center when pierced with a paring knife.
  - Serve hot, warm, or at room temperature, cut into wedges or squares.

Tony Rosenfeld

tags: vegetarian

source: http://www.boston.com/lifestyle/food/articles/2008/06/25/spinach_and_red_pepper_frittata/