Pilgrim’s Inn Spinach, Cheddar & Tomato FrittataFrom PILGRIM'S INN
Cooking Time:40 to 50 minutes
- 10 large eggs
- 1 pint heavy cream
- 1 cup cooked spinach (you can use one packet of thawed out chopped frozen spinach, but if using fresh you will need approximately 1 pound of fresh spinach to get a cup of cooked)
- 1 cup seeded diced tomatoes (fresh or canned)
- 1.5 cups grated good quality sharp cheddar cheese
- 1 tsp salt
- 2 pinches black pepper
- Non-stick cooking spray
Heat oven to 350 degrees
If using fresh spinach, saute in a hot pan until wilted and let cool. If using frozen, then follow package instructions for thawing, and squeeze out excess liquid.
If using fresh tomato, saute briefly in a pan until slightly cooked, and let cool. If using canned, drain out excess liquid.
Beat the eggs together in a mixer or by hand and add the heavy cream until well combined.
Fold in the spinach, tomato, cheese, salt and pepper
Spray a deep, 9 inch pie plate with cooking spray and pour in the mixture
Place pie plate on a baking sheet to catch any drips, and place in oven.
Bake in 325 degree oven for 40 – 50 minutes or until egg mixture is light golden brown on top and center is cooked to an internal temperature of 160F (do not overcook)
To reheat: cover with plastic wrap and then with foil, place in 250 degree oven for half hour or until internal temperature is a minimum of 140 degrees when a thermometer is inserted in center. You can also re-heat in a microwave in 3 minute intervals until warmed through. Be careful not to “cook” it or it will turn rubbery.
Additional note: You can use this basic recipe but change the ingredients to different cheeses, vegetables or cooked ham.