Fridge Frittata

I made this the other night for my parents, and the best part about this dish- you can make it from staples that you usually have lying around the house. My Italian housemate used to make this all the time. It was his version of the quick and easy dinner. Involves some stovetop maintenance, but otherwise it’s simple and a nice salty vegetable dish.

Spinach Frittata
package of frozen spinach
2T parmesan cheese, grated
2 eggs
chopped onions
1 t olive oil

additionally: any antipasto like ingredient like:
– pickled red peppers, olives, mushrooms, or capers
– for saltiness at the end, add anchovies if you like (and, if you have them)

Defrost the spinach in a frying pan, slowly scraping it off, or chopping it up and slowly cooking it so it’s completely cooked.

Move spinach to a bowl or plate, and add olive oil to the pan. Add onions and cook until slightly carmelized. Mix in spinach, salt, pepper, eggs. At this point you can also throw in other anti-pasta like pickled vegetables like artichokes, capers, mushrooms, or red peppers. Mix together and flatten on the frying pan. Reduce heat to medium-low. Slowly press down on the frittata as it cooks. After about 10 minutes, cover to make sure you get the top egg bits cooked too. When you’re sure the egg has cooked throughout, add parmesan (and anchovies if you want) to the top.

You can either put a plate on top and invert the pan, then let the frittata fall on the plate, or, simply serve from the pan in wedges.