I love quiche, but I'm one of those people that don't always eat the crust.
A frittata is like a quiche, but without the crust.
It is quick to pull together and doesn't take long to cook, making it a perfect quick supper meal.
Making it in a cast iron skillet not only ensures even cooking, but is less clean up!
You know it's going to be good when it starts with eggs, cream, and cheese.
Just look at that vibrant color combination!
The onions are sauteed in some butter - yum!
The spinach takes just a couple minutes to wilt, and adds great taste (and color) to this frittata.
Added to the golden color of farm fresh eggs...aahhh...it's soooo pretty!
Making it in a cast iron skillet just exudes comfort and says, 'come on in and have a seat at the table'.
Whether you're having this for breakfast, lunch or supper, this colorful combination is sure to hit the spot...for your eyes and tummy.
Cast Iron Spinach and Tomato Frittata
1/2 cup heavy cream
salt and pepper
1 cup Monterey Jack cheese, shredded
1 cup cherry tomatoes, halved
2 tablespoons butter
1 onion, diced
4 cups fresh spinach
Preheat the oven to broil.
In a bowl, whisk together the eggs.
Stir in the cream, salt, and pepper.
Fold in the cheese and tomatoes.
In a cast iron skillet, melt the butter.
Add the diced onion and saute until softened, about 5 minutes.
Add the spinach and cook until it starts to wilt, 1 to 2 minutes.
Pour the egg mixture over the spinach and onion, and cook until almost set, 3 to 4 minutes.
Transfer the skillet to the oven and broil until golden brown, 5 to 7 minutes.
Remove from the oven and enjoy!
* If you don't have a cast iron skillet, use a pan that can withstand high heat and is safe to use in the oven. It will still be delicious!
This recipe has also been shared at CommunityChickens.com