Since I make all of my quiche without a crust to avoid the carbs, this frittata is actually considered a quiche at our house. It makes a good homecooked meal, and I serve it with a simple salad and some avocado wedges. Easy!
6 Eggs, beaten
2 Cups (or so) fresh spinach
1 Bunch green onions (or a regular onion works fine)
Mushrooms (I used canned this time…probably between 1/2-1cup.)
6 T. heavy cream or half and half
8 Oz. cream cheese
Sliced black olives (if you like them)
Melt butter (about 1/4 stick) over medium heat. Add sliced onion and mushrooms and saute until onions are tender. I usually crush 1/2 pod of garlic and add to the onion mixture just about a minute before it is done.
The recipe calls for the spinich to be cooked in this mixture, but I like to use it raw.
Beat eggs well with mixer or by hand.
Add cream to egg mixture.
Add onion mixture to eggs. The recipe does not call for olives, but I had 1/2 can left after making the corn salad so I sliced them into mixture.
Crumble 8 oz. cream cheese and stir into eggs.
Stir in raw spinach (if you did not cook it with onions).
Butter either a pie pan or an 9 x 13 casserole. Pour mixture into pan.
Bake at 350 degrees. I used the pie pan and cooked 35 minutes, checked it, and returned to the oven for 10 more minutes. Just be sure a knife comes out clean when y0u check it.
*As long as you keep your egg and cheese in the right amounts, other ingredients may be used or omitted as you like. One thing you will want to watch is the salt. By the time I salted my onions and used the cream cheese, I did not need any extra salt in this recipe.
I actually like to sprinkle red pepper over my portion. Besides the health benefits it adds, a bit of a zesty flavor. I also really enjoy this dish the next day, cold straight from the fridge!