This is a great recipe I have used several times. I fixed this tonight for dinner and it was yummy, but I cut the recipe in half because it was just Kenny and myself and I wanted to take pictures. I don’t really recommend this unless you have a very small skillet, it was really thin in the small skillet I used. Cook time needed to be adjusted as well.
½ large onion, chopped
3 cloves garlic, minced
1 T fresh parsley, chopped
2 cups of fresh spinach
6 eggs
1 tsp red pepper flakes
1 cup Half & Half
1-1/2 cups Cotija, crumbled (or Parmesan)
Salt & pepper to taste
1/2 cup sundried tomatoes ( or 1 Roma tomato diced and drained)
Olive oil
Sauté onion and garlic in a cast iron (or ovenproof) skillet until soft and fragrant add parsley and stir. Then add spinach, cook until wilted.
In a large mixing bowl, whisk eggs until light. Add red pepper flakes, Half & Half, Cotija (a hard cow’s milk cheese that originated from Mexico. It is named after the town of Cotija), and salt and pepper. Blend well. Add tomatoes.
Pour egg mixture over spinach mixture and bring slowly to a simmer. Move pan to a 400 degree oven for 30-35 minutes, or until center of eggs are set and frittata is browned and puffed.
Tags: Cotija cheese, half an half, olive oil, onion, roma tomatoes
