Gallagher Kitchen
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Ingredients

Instructions

  1. Preheat your oven to 375°F.

  2. In a 10-inch cast iron skillet (or oven-safe frying pan), melt butter over medium heat. Add diced onion and cook for 2 minutes until it starts to soften.

  3. Add garlic and cook for 30 seconds until fragrant.

  4. Add spinach and tomatoes. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and any liquid is mostly cooked off. This matters — wet vegetables will make your frittata soggy.

  5. While the vegetables cook, whisk 8 eggs in a bowl with a splash of milk, salt, and pepper. Add half the shredded cheese to the egg mixture.

  6. Reduce heat to medium-low. Pour the egg mixture over the vegetables in the skillet, making sure they're distributed evenly. Cook undisturbed for 3-4 minutes until the edges start to set and look firm.

  7. Sprinkle remaining cheese on top. Transfer the skillet to the oven (if your skillet isn't oven-safe, transfer to a baking dish).

  8. Bake for 10-12 minutes until the center is just set but still has a slight jiggle — don't overbake or it'll be rubbery. A knife inserted in the center should come out clean with maybe a tiny bit of egg coating.

  9. Remove from oven and let sit for 2 minutes. Cut into wedges and serve immediately with toast and maybe some hot sauce on the side.

Timing

Notes

Frozen spinach works fine — just squeeze out all the water or it'll make the frittata watery. You can prep the vegetables the night before and keep them in a container in the fridge.

Kids variations: James will eat this if you call it "scrambled eggs in the pan." Audrey will pick out anything she deems "too mushy" but she'll eat the eggs and cheese. Both acceptable outcomes.

Leftovers: Frittata keeps for 2-3 days in the fridge and is somehow better cold for next day's lunch.

Cost Per Serving

All Revisions

generated ## Ingredients - 8 eggs - 2 tablespoons butter - 1 small onion, diced - 2 cups fresh spinach (or frozen, thawed) - 1 cup diced tomatoes (fresh or canned) - 1 cup shredded cheese (cheddar, mozzarella, whatever's open) - 2 cloves garlic, minced - Salt and pepper to taste - Optional: fresh herbs like dill or parsley ## Instructions 1. Preheat your oven to 375°F. 2. In a 10-inch cast iron skillet (or oven-safe frying pan), melt butter over medium heat. Add diced onion and cook for 2 minutes until it starts to soften. 3. Add garlic and cook for 30 seconds until fragrant. 4. Add spinach and tomatoes. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and any liquid is mostly cooked off. This matters — wet vegetables will make your frittata soggy. 5. While the vegetables cook, whisk 8 eggs in a bowl with a splash of milk, salt, and pepper. Add half the shredded cheese to the egg mixture. 6. Reduce heat to medium-low. Pour the egg mixture over the vegetables in the skillet, making sure they're distributed evenly. Cook undisturbed for 3-4 minutes until the edges start to set and look firm. 7. Sprinkle remaining cheese on top. Transfer the skillet to the oven (if your skillet isn't oven-safe, transfer to a baking dish). 8. Bake for 10-12 minutes until the center is just set but still has a slight jiggle — don't overbake or it'll be rubbery. A knife inserted in the center should come out clean with maybe a tiny bit of egg coating. 9. Remove from oven and let sit for 2 minutes. Cut into wedges and serve immediately with toast and maybe some hot sauce on the side. ## Timing - Prep: 8 minutes - Cook: 15 minutes total - Total: 23 minutes start to plate ## Notes Frozen spinach works fine — just squeeze out all the water or it'll make the frittata watery. You can prep the vegetables the night before and keep them in a container in the fridge. Kids variations: James will eat this if you call it "scrambled eggs in the pan." Audrey will pick out anything she deems "too mushy" but she'll eat the eggs and cheese. Both acceptable outcomes. Leftovers: Frittata keeps for 2-3 days in the fridge and is somehow better cold for next day's lunch. ## Cost Per Serving - Eggs: $0.80 (for 8) - Vegetables: $1.50 - Cheese: $0.75 - Butter: $0.10 - **Total for 4 servings: $3.15, roughly $0.79 per person**

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