Frittata Discovery

I learned how to make some fancy eggs! Honestly, this thing just looks like a giant baked version of my scrambled eggs, but hey, it’s a new skill, right? If this blog were a video game, I’m sure I’d have just unlocked some sort of achievement.

Side note: Since I had no clue where to start with this whole cooking journey, I decided to take advantage of a Groupon deal and bought 12 months of weekly meal planning from eMeals. I opted for the low-carb option since I was already attempting to eat that way, and so far, I’m really liking it. I haven’t actually made any of the meals, but I like the recipes they’re sending me!

For example, this “Spinach Feta Frittata.” According to them, the thing should take 5 min. to prep and 20 min. to cook. My version took closer to 45 min. total, since I had to figure out different steps along the way (like separating egg whites from yokes), but ah well. Here’s how it went:

1. Heat oil in large ovenproof skillet. Add onion and green onions. 

No can do; I don’t own a skillet. Also, I don’t have any green onions because both Trader Joe’s and Giant were out. Instead, I sauteed some pre-sliced onions (I hate cutting onions even more than I hate peeling garlic) in butter (I think it’s yummier than oil) and decided to toss in some mushrooms, and of course garlic.

2. In medium bowl beat 6 eggs and 4 egg whites. Stir in salt, pepper, 1/3 cup feta cheese, 10 oz thawed & drained spinach and 4 tblsp grated Parmesan cheese. 

First of all, the whole egg separating thing was a joke, but after ending up with egg white all over my hands and somehow my face, I finally figured it out.

I happened to have some feta left (I like to use it on salads), so I just threw it all in, but I doubt it was 1/3 cup. Also, my Parmesan cheese was actually a mix of different cheeses that I got at Trader Joes, which I again tossed all in without measuring.

I’ve never “thawed and drained” spinach before, so that took some figuring out too. I started by placing it in a strainer, but the leaves were clogging the holes, preventing the drainage. So I picked it up and just started squeezing it clumps, but quickly realized that was a good way to end up covered in spinach so I plopped it on a paper towel on a plate and moved on.


Is it supposed to look like this?

Then, when it came time to mix it all together, the result appeared questionable.


3. Add egg mixture into hot skillet with onions and cook over medium heat for 2 min. or until egg mixture is almost set. Broil 2 to 3 min. or until center is set. 

OK, so without a skillet, I knew I wouldn’t be able to do this part (arguably the most important if I want to avoid salmonella poisoning). Instead, I did a Google search for “oven-baked frittata” and found  a recipe that said to cook it for 25min. at 350°. So, I prepped the only baking pan I have with Pam Olive Oil spray, and poured this mess right on in. 25 minutes later, I was pleasantly surprised.

Finished "Frittata"

Finished “Frittata”

Like I said: Fancy eggs!!!

2 thoughts on “Frittata Discovery

  1. Yummy!!! Something you may want to try when sauteing vegetables and whatnot, when olive oil is called for …..rather than substituting all butter, do a 1/2 & 1/2 mixture of the two. That way you still get good flavor w/o burnt butter, and lower cholesterol (not that one is worried about that following a low carb diet).

    • Ohhhh that’s a good idea! And yeah, I figured since I’m counting carbs and butter matches oil there, I might as well go full flavor 🙂

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