The meals I make are based on cravings, whims, and energy level. There’s not a lot of weekly planning that happens. Part of the reason stems from my love of grocery aisles and local markets. I like discovering new foods and walking past fresh produce and cheese and warm breads — and more cheese — which inspires me to make something.
Since I’m occasionally time-crunched and also just plain sick of thinking up creative meal ideas when bootcamp starts in less than one hour and there’s a grade four diorama of a pioneer village to finish, frittatas are a simple go-to. It’s like breakfast for dinner, except that card gets played a lot and gets old.
Frittatas can be made from almost any blend of vegetables, meat, eggs, and cheese using only one pan. This one combines the superfood spinach with home grown oregano, green onions, and feta.
Wash and chop the spinach into medium-sized pieces. Chop three green onions.
Heat olive oil in a skillet over a low-medium flame. Toss in green onions and spinach.
Cover and cook until the spinach is softened. Approximately five minutes.
Stir in 3-4 pinches of salt and 4 turns of fresh pepper mill. Add the minced garlic and cover for another two minutes.
In a mixing bowl, combine the eggs, milk, and the remainder of the pepper. Sprinkle ½ the chopped oregano into the egg mixture.
Pour the eggs over the spinach, add the feta, and top with the remaining oregano.
Reduce heat to low, cover the frittata, and cook until eggs are firm. Cooking time will be approximately 10 minutes.
Serve hot with a side of sliced tomatoes drizzled with a vinaigrette.