The other day I thought I made a frittata. I was wrong. The frittata I made tonight with items from our first CSA box from Penn’s Corner blows all other frittatas out of the water. Um, if it were ever appropriate to take a baked egg dish into the water in the first place.
Spinach, butterkase cheese, free-range eggs, hydroponic lettuce, apple cider, potatoes, carrots and arugula. Are you drooling yet? You will be. (But they still have shares available for the shorter session that begins in June! Sign up today!)
There is something about baking with fresh eggs that changes the experience entirely. Well, I know what it is, it’s science. It’s the protein structure. But just colloquially I can tell you that fresh eggs fluff higher, bake smoother, and duh, taste better. And a frittata is a natural choice to showcase just that.
Five eggs, two cups of spinach, 3 strips of bacon, some garlic and about 2 oz. of butterkase cheese in the 10″ cast iron skillet.
Then presto! Changeo! After a couple minutes to set on the stovetop and about 20 minutes in the oven at 325 degrees, we literally got to feast our eyes on this:
You can’t really tell from my utilitarian iPhone shots, but there was a lovely rounded top to the frittata, almost like a souffle. The better to eat you up, my dear.
So we did.
Nutritional information for one serving of frittata (1/8 of recipe, if you can call what I do a “recipe”), approximate: 94 calories, 6.4 grams fat, 2.7 grams saturated fat, 146.9mg cholesterol, 200.8mg sodium, 1.1 grams carbohydrates, .3 grams fiber, .2 grams sugar, 8.4 grams protein.