Saturday, September 28, 2013

Spinach and Gouda Souffled Frittata

Confession -- I must make omelets at least twice a week.  A simple omelet is my default dinner.  It's quick.  It's affordable.  It's healthy.  And I absolutely love BFD (breakfast for dinner).  So, when I saw a recipe for a Souffled Omelet posted by, I had to give it a try, and add my own spin.  My frittata version is even easier, as you avoid the tricky flipping and folding that an omelet requires.  Be sure you use an oven-proof sautee pan (no non-stick), since you will need to transfer it to the oven.  I came out with a fluffy, savory, filling dish, that could be adapted any number of ways, and eaten for any meal of the day.  It seems perfectly suitable to wash this meal down with an adult beverage (this is breakfast for dinner after all)... so I popped open a Moa Breakfast Beer (perfect!).  It's a lager from New Zealand, and it's fruity effervescence paired well with the nutty Gouda cheese. If you feel ambitious, you could consider selecting your wine or beer based on the kind of cheese you use.

2 tbsp. butter
2 tbsp. olive oil
1 shallot finely chopped (or 1/2 cup finely chopped onion)
6 eggs
1 cup of shredded gouda cheese (4 oz.)
4-5 cups of fresh spinach

Preheat your broiler and move the rack to approximately 6 inches below the top of the oven.

In a medium to large oven-proof sautee pan, heat 1 tbsp. olive oil and 1 tbsp. butter.  Sautee shallot until translucent.  Then add spinach, salt and pepper, and stir until wilted.  Transfer the mixture to a large bowl and let cool completely.  Next, separate your eggs, reserve both the yolks and whites.  Add yolks to cooled ingredients, and add 1/4 cup of the shredded Gouda.

In a large bowl, use an electric mixer to beat the egg whites until soft peaks form.  Gently fold the whites in to the yolk mixture.

Heat the remaining oil and butter in your skillet.  Pour in the egg mixture and let cook for approximately 3-4 minutes.  Sprinkle remaining cheese on the top, then transfer to the oven, and broil until slightly golden on top.  Slide fritatta onto a platter, slice, and serve.

My "spinach and Gouda" variety could have easily been "mushroom and Swiss" or "ham and cheddar".  But bagged spinach and leftover Gouda is what I had on hand.  My only recommendation for add-ins is to make sure you chop the ingredients finely.  Big chunks of bell pepper or mushrooms, for example, could weigh down the mixture, and keep it from truly becoming a souffle.  

No comments:

Post a Comment