Every Tuesday, I pick up over a kilo of spinach from my CSA. Today is Sunday, and I have the week before last’s, this past week’s, and OMG MORE SPINACH IS COMING ON TUESDAY. To give you some perspective on the photo below, each tile on the counter is 30cm x 30cm. That’s a lot of spinach.
We had company today, and I needed a dish that a) used a lot of spinach, b) used a lot of spinach, c) could sit in the oven while I entertained, and d) used a lot of spinach. In addition to our weekly vegetable basket, Bertrand and I order a plateau of 30 eggs each week from a local farmer. I just picked up this week’s eggs this morning. Enter the spinach frittata.
This recipe’s adapted from a BonAppetit recipe I saw the other day, except that I didn’t have any sausage. Or chard. And I needed quite a bit more than their recipe could provide. Also, it was delicious. Two points per cube may seem like a lot, but the eggs, cream, and ground beef make each serving really filling.
- 3c uncooked spinach
- 2t olive oil
- 3/4 cup chopped onion
- 250g (about 1 /2 pound) lean ground beef*
- 12 large eggs
- 1/2 cup light heavy cream**
- 2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup crumbled feta cheese
- 2t oregano
- 1T red pepper flakes (adjust to taste)
- Preheat oven to 325°F. Grease one 13×8 glass baking dish.
- Brown hamburger meat. While it’s browning, toss in 1t salt, the oregano, and the red pepper flakes.
- While meat is browning, boil heavily salted water, then blanch spinach.
- After hamburger meat is browned, remove meat from heat and set aside. Using the same pan, add 1/2T olive oil, and sauté onions until transparent.
- Beat eggs, cream, salt, and pepper together in a large bowl.
- Add spinach, cooled hamburger meat, and feta cheese.
- Pour mixture into your baking dish, bake for 30 to 45 minutes until egg is set.
- Remove from oven and cool for 20 minutes. Slice frittata into cubes.
Servings: ~30 cubes | Weight Watchers points: 2 points per cube, 55 points for the whole recipe
* Points are calculated using 90/10 lean beef. We go to the market, pick out our beef, cut the fat out, and then have it ground, so it’s hard to get an exact measure. Leaner beef will lower points.
** I used a French “light” heavy cream instead of the heavy cream called for in the original recipe. I don’t know what American grocery stores carry in terms of non- and low-fat heavy creams, but you might want to give some non-fat versions a try.