Lee’s Margarita Frittata

Happy Saturday, everyone! Time to rise and shine! And what better way to do that than with a fresh-from-the-oven Margarita fittata.

I don’t think I’ve ever made the same frittata twice because I always use whatever I have on hand. And I love it when a great way to clean out the fridge actually turns into something as delicious as a Margarita frittata. Here’s what went into this one:

2 tablespoons olive oil
4 eggs
4 scallions, finely chopped
2 cups fresh spinach, coarsely chopped
1 fresh tomato, sliced
5 or 6 slices bocconcini cheese or buffalo mozarella
1 handful fresh basil, julienned
salt and pepper to taste

Preheat your broiler. Crack the eggs into a small bowl and whisk them until they’re smooth and butter-colored. In an oven-proof pan, heat the olive oil over medium heat and lightly saute the scallions. Toss in the spinach and cook until it’s wilted down. Add the eggs to the pan and give everything a gentle stir, then leave the frittata to set for about two minutes. Layer on the sliced mozzarella and tomatoes, sprinkle with salt and pepper, garnish with fresh basil, and slide the pan under the broiler. At this stage you need to keep a close watch on the frittata because you don’t want it to burn but you do want the egg mixture to puff up and turn golden. Once the egg has set completely, remove the pan from the oven, serve and enjoy!

Until next time, bon appetit!


PS: If you have read Kiss at the Cove, you might recall that a frittata was the first breakfast Prudence prepared for Spencer!

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