HELLO everyone! I know, I know - it's been a while. I don’t remember the last time I wrote a blog or honestly had a moment of inspiration and a block of time to do it. Since I weened my baby girl from my boobies last month (!!!!!!) I have been reborn into a new independent Mama. Well, kinda. But since then, I have been utilizing my free moments in these days passed in many different ways.
For starters - I up and left the kids with Daddy so I could attend this incredible Grotowski acting workshop in San Francisco for 4 days. Was the first time he watched them solo all day and into the night too. He did wonderfully btw - even taught our 13 month old to drive a tractor! (Ahhhhhhh) Then shorty after that did a colon cleanse, started exercising again (finally had some extra energy to do so after my milk shop dried up!), beginning to get organized (it's a process), working with my husband on helping creating our farm, been rehearsing a scene on FaceTime and learning lines for another acting workshop with my old teacher in LA that I am going down to do for a handful of days all alone (first time ever I have been away from my wee ones EVER!!) - so let's just say my time in the kitchen has been fast and furious. Not any really planning - just whipping things together with what I have on hand. Some successes and some not. If you follow me on Instagram, you will be in the loop of my creations that were delish.
This recipe is a staple in my rotation of quick easy delicious adaptable meals. I usually make frittatas with a number of sautéed greens or seasonal vegetable but I didn't have any in the fridge. All I did have was a jar of pureed spinach I made for my daughter. So, I whisked a few dollops of the green pureed into the eggs and voila - a new delicious invention! This has now become my favorite way to use greens in my frittatas. Not to mention, it looks pretty too.
Green Frittata with Spring Onion and Goat Feta
If you don’t have spinach you could substitute kale, broccoli, mustard green, arugula, etc. * All I do to make the puree is sauté some greens in a skillet with a little olive oil, a little chopped garlic (optional) and a nice pinch of sea salt until greens are just tender but still green in color. Squeeze a touch of fresh lemon juice at the end, cool greens a bit and then blend everything in a high speed blender or food processor with a splash more olive oil if needed until smooth. Done. Keeps a good few days in an airtight container in the fridge. Also I make this frittata using whole eggs or just egg whites OR I'll do 2 whole eggs and 4 egg whites. Up to you.
- 2 TB olive oil or butter
- 6 large eggs or 8 egg whites
- 1 medium spring onion or small yellow onion, peeled and thinly sliced
- sea salt
- freshly ground black pepper
- 2 heaping TB of green puree *see instructions above.
- 3 TB goat or regular feta
Preheat your oven to 375°.
In a small bowl, whisk the eggs or egg whites, greens puree, a nice pinch of sea salt and a few turns of freshly milled black pepper. Set aside.
In a 9-inch cast-iron or ovenproof skillet over medium flame, heat the olive oil or butter, the onion and another pinch of salt. Sauté, stirring with wooden spoon, until the onion starts to soften, about 5 minutes.
Turn down the heat to a medium-low flame, add a little bit of butter or oil to the pan to coat, and then add the egg mixture. Stir around with a spatula for a few minutes, until the eggs are just beginning to cook. Then stop stirring and let eggs begin to set on the bottom. Sprinkle the feta cheese over the top of the eggs evenly. Place the skillet in the oven and bake for about 8 to 10 minutes, or until set. Enjoy hot or at room temperature.