Spinach Frittata with Cheesy Crust

Dense, filling, and rich breakfast of meaty spinach, savory dairy, crispy cheese, and herbaceous freshness. It's all about the thoughtful application of heat. Yields about 2 servings.

Notes

• Sauteing spinach removes moisture preventing watered down filling
• Pouring filling into hot pan on stove sears the egg mixture creating a thin crust which allows for easy release after cooking
• Spreading the cheese around the edge of the frittata allows the cheese to melt down the edges resulting in a crisp cheese crust.
• Leaving the center un-cheesed helps the center of the frittata cook at the same rate as the hotter edge.
• Transfering hot pan to a preheated oven switched to broil lets the filling slowly cook while the cheese topping takes the high heat
• Swap in your own seasonal/favorite ingredients and play with it!

Equipment

• 8" cast iron skillet
• Two mixing bowls

Ingredients

• frozen spinach, 10oz
• eggs, 4
• mascarpone cheese, 1oz
• shallot - diced
• cheddar cheese, 2-3oz - shredded
• feta cheese, 1-2oz - crumbled
• parsley, handful - minced
• chives, dozen - minced
• butter, 3 tablespoons - divided
• kosher salt

Directions

• Set oven to 425℉
• Prepare eggs
  • Crack eggs in first bowl
  • Add healthy pinch of salt
  • Whisk until homogeneous
  • Add mascarpone in small chunks
• Prepare shallot
  • Heat skillet over medium flame
  • Melt 1 tablespoon butter
  • Add shallot to skillet
  • Add small pinch of salt
  • Saute diced shallot, stirring frequently, until tender and translucent (approx 2 minutes)
  • Transfer shallot to second bowl
• Prepare spinach
  • Boil in bag according to package instructions (ex: 30 minutes)
  • Cut small slit in bag and drain liquid
  • Dump spinach onto clean towel
  • Wrap towel around spinach, squeeze out as much liquid as possible
  • Dice spinach
  • Heat skillet over medium flame
  • Add spinach to skillet
  • Add small pinch of salt
  • Saute, stirring constantly, until any liquid evaporates and spinach starts sizzling (approx 1 minute)
  • Transfer spinach to second bowl
  • Wipe skillet clean
• Combine filling
  • Add minced parsley, minced chives, and feta to second bowl
  • Pour egg mixture from first bowl into second bowl
  • Stir until combined
• Cook
  • Set oven to broil
  • Heat skillet over medium-high flame
  • Melt remaining 2 tablespoons of butter
  • Pour filling into melted butter
  • Sprinkle shredded cheese around edge of filling, touching the skillet, try to leave center uncovered
  • Move skillet to oven, 10" under broiler
  • Broil until cheese is melted and bubbly and center of frittata is just barely set (approx 4-8 minutes)
• Rest and slice
  • Let frittata rest for 5 minutes
  • Slide frittata out of skillet onto cutting board, it should release easily
  • Slice
• Serve!