Saturday 10/03, we woke up kind late like 10am, we were not hungry so we just had a cup of coffee… Aroung 11:30am, I was getting hungry and checked the fridge, we still had this giant bag of baby leaf spinach that about to get bad… We had some eggs, seasoned turkey ham, a small red pepper from our garden, some red onion, and a block of Pecorino Romano cheese from COSTCO… so I said myself, let’s make a Frittata!!
1. 3 eggs
2. About 3 Cups of baby leaf spinach
3. 1/4 Red Onion Chopped
4. 1/4 Red Pepper Chopped
5. 1/2 Shredded Pecorino Romano Cheese
6. 1/4 Cup of Milk (Any Milk, we only drink and use Whole Milk)
7. 1/4 Cup of Heavy Cream
8. Seasoned Turkey Ham (Any Lunch Meat can be substituted but we like this Turkey Lunch Meat from COSTCO)
9. Some Salt & Pepper
10. 1 tsp of Garlic Paste
11. 2 Tbs of Olive Oil
For super easy Salad
1. 6 ~ 8 Cherry Tomato Quartered (From our Garden!)
2. 1/2 English Cucumber Sliced
3. Your Favorite Dressing (We used some Greek Yogurt & Italian Dressing Mix Together)
1. Set the Oven to 350F.
2. In the medium size bowl, add 3 large eggs, 1/4 cup of Milk, 1/4 cup of Heavy Cream, and 1/4 of shredded Pecorino Romano Cheese and mixed together, set aside.
3. In the large non stick skillet, put olive oil and garlic paste in the medium heat, add diced red onion, diced red pepper, and chopped spinach sauteed together until Spinach will become almost 1/2 of the volume…
4. Added diced Seasoned Turkey Ham to the veggie mixture and sauteed together for another 2 ~ 3 minutes.
5. To this sauteed Veggie & Turkey, pour the egg & milk cream & cheese mixture and cook about 3 minutes on the stove top. And added the rest of Shredded Pecorino Romano Cheese on top. And into the oven for 10 ~ 15 minutes.
6. While the egg mixture is in the oven, make quick salad. You can use any of your favorite salad dressing. We used the left over Greek Yogurt & Italian Dressing mix together as dressing.
7. Sliced English Cucumber & quartered Cherry Tomato are added to the dressing, and mixed well. And here we go, easy salad!
8. After 10 ~ 15 minutes, check the Frittata to see the egg mixture was cooked all the way. Change the oven temperature to broiler High. Watch very carefully once you changed the oven temperature to broiler, it’ll colored the top of egg mixture golden brown but cannot be burned…
9. Carefully removed the skillet from the oven and served this frittata while it’s still warm with the easy salad!
This was a perfect brunch for us. It took about 40 minutes from start to finish, including the cleaning cutting board, bowls, and knives (you can do cleaning while the egg mixture is in the oven!) The Pecorino Romano cheese has this distinct tangy taste. If you don’t like this cheese, you can substitute with Mozzarella Cheese probably… You can substitute any of the ingredients and make your own Frittata!
Happy Cooking & Eating! (I still have 1/2 of the baby leaf spinach…)