I think frittatas make ideal brunch food, but I also serve them for a quick weeknight dinner. For the vegetable lovers in the crowd, this is an energizing meal with all the health benefits from iron-packed spinach and the protein boost from eggs. In addition to all the nutritional benefits, it is a cheery and colorful entrée. For a buffet, serve the frittata with a platter of fresh fruit, bacon or smoked ham, and a basketful of homemade or bakery-bought breakfast sweets. Or, for dinner continue the savory theme and serve cornbread muffins or even warmed focaccia.
12 large eggs
1/2 cup half-and-half
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1 small onion halved lengthwise, and cut into thin wedges
6 ounces fresh baby spinach leaves coarsely chopped (about 4 cups firmly packed)
1 pint cherry tomatoes halved
1 1/2 tablespoons fresh oregano leaves chopped
1/2 cup (about 3 ounces) crumbled feta cheese
In a large mixing bowl, whisk together the eggs and half-and-half until thoroughly combined. Whisk in the salt, and pepper. Set aside.
Set an oven rack or broiler pan about 3 inches below the broiler and preheat the broiler.
In a 12-inch ovenproof skillet, preferably nonstick, heat the oil over medium heat. Swirl to coat the pan, then add the onion. Sauté, stirring occasionally, until the onion softens, about 2 minutes. Add the spinach, a handful at a time, and sauté just until wilted and bright green, about 3 minutes. As soon as the spinach is wilted, add the tomatoes and oregano, and sauté, stirring constantly, until the tomatoes are heated through, about 1 minute.
Add the egg mixture to the pan. Cook over medium-low heat until the frittata is set on the bottom and around the edges, about 4 minutes. While the frittata is cooking, use a spatula to lift one edge of the frittata and tilt the pan a little so the uncooked eggs flow under the set edge. Repeat this at different places around the edge of the frittata.
When the eggs are mostly cooked, scatter the feta cheese over top, place the frittata under the broiler. Broil until the top is golden brown and the eggs are set but still moist, about 3 minutes. Allow the frittata to rest for 5 minutes, then slice it into wedges and serve immediately on warmed plates.