This recipe for spinach feta oven frittata came about from my love affair with my cast iron skillet. This is a relatively new love affair, because I haven’t had my cast iron skillet for all that long, so I am in the midst of doing all kinds of experimentation on the different things that come out deliciously in it, which so far is pretty much everything. From casseroles to cobblers, and from bacon to all kinds of eggs, this skillet is my new favorite kitchen buddy, and as your grandma could probably tell you, the more you use it, the more seasoned it gets, and the better it cooks. Obviously because of the whole cast iron thing, it can go from stovetop to oven, and it delivers a steady, serious heat that is perfect for things like frittatas full of cheese and spinach deliciousness. So grab your own cast iron skillet (or whatever oven-safe skillet you have – that will work too) and let’s make it!
When I finally mastered the art of making perfect poached eggs every single time (and the art is pretty dang easy), I figured I had crossed the final frontier, egg-wise. I can poach, I can scramble, I can fry, I am all set on egg preparation for the rest of my born days. Except, I didn’t really know know to make perfect fried eggs. Sure, I thought I did…but I didn’t. It took me never-you-mind how many years to realize that changing just one little thing about how I was frying my eggs was going to Rock My World. Fried-egg-wise. So if you are as dedicated to the pursuit of the perfect fried eggs as I am, read on!
One of the things I try really, really hard to do is to Leave No Ingredient Behind. You know what I mean…you buy a container of something that you need for a recipe, you use whatever you need from it, and the rest of it looks at you reproachfully every time you open the fridge. I have this issue constantly with leeks, which hang out in groups of three when I really only need one. But ever since I set this challenge for myself, I have to say it’s resulted in some unusual and scrumptious suppers that would never have happened any other way. Take this burrata, prosciutto and oregano pizza, for example.
I love cooking with fresh herbs. Not that my spice cabinet isn’t a hazard to anyone who opens it up and thereby puts themselves in serious danger of being bonked on the head by a bottle of star anise…but there is nothing like a nice big aromatic bunch of the real thing to make anyRead More & Get the Recipe