Herby Spinach Frittata

Do you cook with fresh herbs? I should make it a priority, because every time I do I’m floored. The difference between any dish and any dish with herbs is enough to make me dance. Like, right then and there, at the first taste test (and the next, and at the meal, and then with those pesky leftovers). While I don’t currently have any fresh herbs growing, I do like using Imperfect Produce and snagging some cheaper herb options weekly.

Rosemary and thyme have found their way into this frittata, and I’m glad they have. Almost any herb works well with eggs, but the combination of rosemary and thyme is utterly savory and delightfully simple. I also love using this frittata template for any other vegetables or herbs, too. Think of it as your kitchen clean up recipe, if you want. What veggies need to get used up? Which herbs are on the brink of wilting in the fridge? Use them. And if you want more breakfast inspiration, oh baby… I’ve got you covered!

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Spinach Frittata with Herbs

Course Breakfast

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 people

Ingredients

• 3 tablespoons butter
• 1/2 small onion diced
• 1 garlic clove crushed and minced
• 2 cups fresh spinach or 1 cup frozen, thawed with excess moisture wrung out
• 6 eggs preferably pasture-raised and local (highest nutrient levels)
• 1 tablespoon fresh rosemary minced
• 1 tablespoon fresh thyme minced
• 1/3 cup parmesan cheese optional

Instructions

1. In a cast iron skillet (or other ovenproof skillet) over medium heat, melt the butter. A
2. dd in the onion and garlic, and sauté for five minutes or until the onions have softened and are translucent.
3. Meanwhile, beat the eggs in a bowl and season with salt and pepper.
4. Add the fresh or frozen spinach to the skillet; allow the fresh spinach to wilt, or let the thawed spinach cook away some of its water content.
5. Add the eggs, turn the heat to low and stir gently until the eggs begin to thicken a bit.
6. Add in the herbs and stir to incorporate.
7. Once the eggs have set, sprinkle the parmesan on top (optional), then transfer the skillet to the broiler.
8. This will cook the top of the frittata and brown the cheese, if using.
9. Check after two minutes in the broiler.
10. Allow to cool for ten minutes, then serve warm. This frittata is also delicious served cold.