From the Kitchen of The
Dundee, New York
Spinach and Red Pepper Frittata
Wilt the spinach in a large skillet with the water left on after washing. Remove from the heat, rinse with cold water and squeeze out excess water. (I use the salad spinner)
1 6-oz bag of baby spinach or a bunch of spinach
Using a 10” skillet, heat and cook about 5-10 minutes:
1 tbsp extra virgin olive oil
2 red bell peppers, seeded and cut into small dice
Add and stir a few seconds and then remove from the heat:
1-2 garlic cloves, minced
10 fresh marjoram leaves
In a separate bowl beat:
½ tsp salt
2 tbsp milk
Then add the cooked spinach and red pepper and remove from the heat. Clean and dry the pan.
Heat another tbsp of olive oil over medium high heat till pan sizzles. Pour in the egg mixture, tilting the pan to distribute the eggs and filling. Occasionally, lift up the edge of the frittata with a spatula to allow a little of the eggs to run underneath. Turn heat to low and cook for about 10 min. or until the eggs set.
Preheat the broiler and place the pan under the broiler for 1-3 minutes. It will brown slightly and puff up under the broiler. Remove from the broiler and let cool for 5-15 minutes. Loosen the edges with a spatula and slide onto a platter or cutting board. Cut into wedges. This frittata can be served hot, warm, at room temperature or cold.