Spinach frittata baked: 'Dancing Butterfly'

A frittata is an Italian-style flat omelet that's usually baked in a skillet, but it gives you more options when baked in small oven-proof cups. It is the same egg-milk-cheese base, but you can make different variations out of it. It is creative leftovers dish and a great way to use those leftover vegetables, mushrooms, and cheeses in your fridge. We even found the smart way how to turn stale baguette bread into crunchy toasts making our alluring ‘bees’ and ‘butterflies’. It became kid’s favorite right away. The recipes we created feature spinach, mushrooms and zucchini frittatas. Frittata is comfort, satisfying and protein packed dish. Buon appetito!

What you need:

2 eggs

2 table spoons of four cheese mix, finely shredded

1 tablespoon of butter

1 spoon of olive oil

1 small onion, chopped

3 ounces fresh spinach, roughly chopped

2 slices of artisan bread

5-6 fresh small cherry tomatoes

Iceberg salad leaves for the garnish

Small baking cup

  

How to:  Preheat oven to 375°F. Whisk eggs until frothy, add 3 spoons of water: using water instead of milk will make it fluffier and lighter. In a saucepan, put olive and butter, sauté onion until softened. Add spinach and sauté 2-3 minutes until wilted. Season with salt and pepper. Place spinach with onion mix into a baking cup, pour egg mixture, add shredded cheese, and stir lightly. Bake in oven about 15 minutes or until just set in the center and starts rising. Meanwhile, get few slices of ‘old’ bread (stale baguette leftovers will work perfectly) and drizzle them with olive oil to get a crusty baked taste when frittata is cooked. Remove frittata from the oven and quickly insert bread, arrange tomatoes in between. Return cup to the oven for another 10-12 minutes until frittata is rising and there is no longer moist on the top. Serve it warm. Add few iceberg salad leaves on a side as a garnish, the cooling texture of the iceberg leaves will perfectly complement the savory taste of the frittata. 

A tip: Double all ingredients if you need to make more than one cup. For the ‘butterfly’: if tomatoes is not your favorite choice, use any vegetables leftovers like bell pepper, zucchini, asparagus, even a slice of bacon do the work. They are all taste good when baked.