Setting: Our kitchen, this morning
Sophie: I do not like Green Eggs and Ham.
Mom: Try them, try them – I’ve got the cam.
Sophie: Say – I do like these Green Eggs and Ham! (especially the ham)
Dr. Seuss’s birthday is getting a lot of play this year (thanks to “The Lorax” release today), so I expect there will be quite a few green eggs and ham on breakfast menus this weekend. Food coloring’s one way to go, but this morning I thought I’d capitalize on all the marketing to help sneak some spinach into my kids’ diet. Auntie Jo’s famous spinach frittata was the perfect, all-natural Green Eggs vehicle. It also happens to be a great lunch, brunch or open house dish, because it can be served hot, cold or at room temperature. This recipe is sort of a hybrid between a frittata (open-faced omelette) and a strata (casserole made with bread & eggs); I think it’s easier to make than both. Auntie Jo’s frittatas always seem to taste a little better than mine – most likely because recipes that are passed along from person to person sometimes suffer from the “telephone game” fate. (That, or she has accidentally omitted a secret ingredient . . . ) Nonetheless, this is an easy and tasty recipe worth trying.
Auntie Jo’s Spinach Frittata
- 1 10-oz package frozen spinach, thawed and drained
- 3-4 slices bread, torn or processed into crumbs (about 1 ½ cups)
- 3 large (or extra large) eggs
- ¼ cup grated kasseri or romano cheese (I used romano; can never find kasseri)
- ¼ cup grated Monterrey jack cheese or cheddar/jack mix
- 2 Tablespoons cottage or ricotta cheese (I used a single-serve container of cottage cheese)
- ¼ teaspoon kosher salt
- Few grinds black pepper
- Additional grated cheddar, parmesan, romano or jack for topping
[For a spanakopita-flavored variant, sauté 1/2 cup chopped onion in a little olive oil; add spinach and 1 Tablespoon chopped fresh dill. Substitute feta for the cottage cheese.]
Heat oven to 350ºF. Squeeze most of the water out of the thawed spinach. Pulse bread slices in a food processor, or tear into small pieces.
In a mixing bowl, beat 3 eggs.
Stir in breadcrumbs, cheeses, salt and pepper.
Then stir in spinach.
Pour mixture into a 9”x9” baking dish or small casserole. (Auntie Jo says to heat casserole with oil first; I don’t do this and don’t have any problems getting the fritatta out of my Pyrex baking dish.)
Sprinkle a small amount (less than ¼ cup) of grated cheese on top; this gives the frittata a nice golden brown color. (I used the cheddar/jack mix with a little bit of additional romano.)
Bake for 40-45 minutes. Let cool a few minutes before cutting into squares or shapes.
This morning I used a biscuit cutter to cut a few pieces into circles; you could also get crazy and scoop some into cleaned out egg shells. [The ham is Canadian bacon, quickly warmed/browned in a nonstick skillet.]
Serves 4 for a main course or 8-10 as an appetizer or side dish. Can be refrigerated for several days.
Hi Subee! My grandma made a dish almost exactly like this. We called it a “quichado” (quee-jado) and I know it’s of Sephardic origin. I make it now too, and totally overboard the spinach (plus tons of feta). Love seeing it here-great post! xox, Jodi
Hi Jodi- We should compare more family recipes sometime!Do you ever use kasseri? Hard to find here in NJ.
I have kasseri in my fridge as we speak (my mother in law brought me some last week). There is a great Greek specialty store in Kenilworth where you can find it there all the time, as well as other Greek delicacies – let me know and we can take a road trip!
This is our favorite recipe! We make it all the time! :)) Great presentation.