We have been playing with different ways to cook eggs lately, as they really are the perfect little bite of protein. This frittata is perfect for brunch or even a light dinner, as it is also incredibly healthy. Make it even healthier with just using egg whites.
Serve with a light Rose like that from Kulteo. We fell in love with this Rose on our trip to Napa last December. Predominantly Cabernet Sauvignon with a touch of Zinfandel, Syrah and Sangiovese, this is a well structured Rose with great body and texture. Filled with rose petals, wild flowers, fresh strawberry and cherry with a layer of sweet herbs on the finish.
Spinach and Watercress Frittata
1 small onion
2 cloves garlic
3-4 Roma tomatoes
3 whole eggs and 6 egg whites
1 cup fat free half and half, or skim milk
6 oz fresh baby spinach
3 oz fresh watercress, chopped
2 tbsp Italian parsley, chopped
2 tbsp fresh basil, chopped
Red pepper flakes
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons herb goat cheese
½ cup Asiago cheese, grated
Preheat oven to 350. In an oven safe pan heat butter and oil over medium heat on the stove top. Thinly chop onion and garlic and add to the pan with ½ tsp red pepper flakes. Season with salt and pepper. Thinly slice tomatoes and add to the pan when onions are translucent. In a bowl whisk eggs with the half and half, season with salt and pepper. Add chopped watercress, spinach, basil and parsley to the pan. Cook until spinach is slightly wilted (just about a minute or two.) Add the eggs and the Asiago to the pan. Dot the goat cheese on top of the whole frittata. Allow to cook for about 5 minutes until eggs begin to pull away from the pan. Place the pan in the oven for about 15 minutes until eggs are slightly golden on top and the cheese has melted. Remove from oven and let it rest for 5 minutes. Serve with a field green salad. Drizzle a bit of basil pesto over the frittata if desired.