A frittata is kind of like an omelet and kind of like a quiche. Except, you know, not. I got to hankerin’ for one last night and had the makings for one here at Mom’s, so BOOM.
- cream or milk
- onion (if you got ’em)
- seasonings you like (I like — yes, you know me so well — Jane’s Crazy Mixed-Up Salt)
I didn’t have any onion, alas! If you do, melt some butter in a round-sided (omelet) pan and cook the onions slowly until they’re soft. Add the spinach, either fresh or canned that you’ve drained and squished most of the liquid out. Beat the egg and cream and stir in the cheese. Pour the egg and cream over the spinach and cook ON LOW until the top is dry and the cheese is melted.
Slide it out onto a plate, maybe sprinkle it with grated nutmeg, and enjoy a feast.
A WRITING PROMPT FOR YOU: Your character lacks a preferred ingredient for something. Needn’t be food.