Spinach And Tarragon Frittata |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Frittatas are great for the summer because they are so quick and easy and you can add so many fresh from the garden ingredients. This one uses vitamin packed fresh spinach with the licorice-y additon of fresh tarragon. Read more . The creamy bite of the goat cheese is a wonderful compliment to this creamy dish. Ingredients:
8 eggs |
1/4 cup milk, half and half or cream |
1t dijon |
several dashes favorite hot sauce |
4t butter |
1 small onion, diced |
2 cloves garlic, minced |
about 8-10oz fresh spinach torn into pieces |
1t fresh tarragon, minced |
4oz goat cheese, crumbled |
kosher or sea salt and fresh ground pepper |
Directions:
1. in a 10inch cast iron skillet, melt butter over medium heat.
2. Add onion and garlic and cook until onions begin to soften.
3. Meanwhile, in large bowl, whisk together eggs, cream, Dijon and hot sauce until well beaten.
4. Add salt and pepper and whisk once more.
5. Add spinach to the skillet(a lil at a time, if needed), turn off the heat, and stir with the hot onion mixture to wilt the spinach.
6. Add the tarragon a lil more salt and pepper and mix well.
7. Pour egg mixture into the skillet
8. Sprinkle the goat cheese over the top(I didn't do this until half way through the baking, so it didn't brown. Tasted great but looked like marshmallows :)
9. Bake in a 350 oven for about 20 minutes until eggs are set and edges are starting to get golden brown.
10. Slice like a pie and serve.
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