For breakfast yesterday I wanted to make something different. To the cookbooks!
After perusing a dozen different cookbooks (okay, so four including one devoted to eggs) I decided to just come up with something on my own. I’ve had a wedge of brie in the fridge since March and figured I’d pair that with some spinach and make a frittata. I ignored the arbitrary expiration date on the cheese and decided to sauté onions and garlic in a little olive oil before adding the spinach, a wise choice. Since we also had cherry tomatoes on hand, I sliced a handful of them up and put them on top before putting the frittata into the oven to cook. The results? Amazing.
Cory’s Spinach and Brie Frittata
6 eggs, scrambled with salt and pepper
½ small onion, thinly sliced
2 cloves garlic, minced
1 teaspoon olive oil
1 to 2 handfuls of spinach
1 tablespoon butter
4 oz brie, rind removed and sliced
5 to 10 cherry tomatoes, sliced in half
salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit. In a nonstick medium fry pan over medium, heat the olive oil and add the onions, stirring occasionally for about 3 minutes. Add garlic and stir occasionally for another 2 minutes or until they just start to brown, season with salt and pepper. Stir in spinach and cook until it just starts to wilt. I had to split about half the spinach and added the rest about 30 seconds later. Season again with salt and pepper and set aside in a small bowl. Add butter to the pan and pour the beaten eggs in once melted. Using a wooden spoon, push from the edges into the middle after about 30 seconds to a minute. When the eggs are over halfway set, spread the spinach mixture evenly over the eggs then add the brie and tomatoes. Sprinkle with a pinch of basil and bake for about 5 to 10 minutes, or until the eggs have set. Slice into wedges like a pizza. Can be served hot, warm or at room temperature. Serves 2 to 4 people depending on if sides are involved.