Herb, Goat Cheese and Spinach Frittata
By using half whole eggs and half egg whites, you get the yolks' nutrients - especially choline and omega-3s for fetal brain development - with less cholesterol.
- 5 large eggs
- 5 large egg whites
- 1 medium leek or small onion
- 3 cups baby spinach leaves
- 1/2 cup fresh Italian parsley leaves
- 40 chives (about 1/2 bunch)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces soft pasteurized goat cheese
1. Preheat the broiler.
2. Combine the whole eggs, egg whites and 2 tablespoons water in a medium bowl and whisk well.
3. If using leek, slice off the dark green top and discard. Slice the remaining white and light green parts in half lengthwise and rinse well, then finely chop. Otherwise, dice the onion. Coarsely chop the spinach, parsley and all but about 8 of the chives.
4. Heat the olive oil in a medium cast-iron or nonstick ovenproof skillet over medium heat.
5. Add the leek or onion and cook, stirring, until it begins to soften, about 3 minutes. Add the spinach, parsley, chives, salt and pepper and cook for 1 minute until spinach just begins to wilt.
6. Pour egg mixture over greens in the skillet, covering them evenly. Decrease heat to medium-low and cook until egg mixture has set around the edges of the pan but not in the middle, 8 to 10 minutes.
7. Distribute the cheese over the eggs in 10 to 12 dollops and scatter the reserved whole chives on top. Place skillet under the broiler about 2 inches fromthe heat and broil until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook, or egg mixture will become tough.
8. Cut frittata into 4 wedges and serve immediately.
- Adapted from Weeknight Wonders by Ellie Krieger, Houghton Mifflin Harcourt ($22, amazon.com). Copyright © 2014. Photos by Quentin Bacon.