Spring Spinach And Garlic Frittata

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 cup fine fresh breadcrumb
• 5 tablespoons unsalted butter (4 melted)
• 1 dozen large egg
• 1/2 cup milk
• kosher salt & freshly ground black pepper
• 1 tablespoon olive oil
• 3 garlic cloves, thinly sliced
• 1 lb fresh spinach, large stems trimmed
• 1 teaspoon fresh lemon juice
• 1/2 lb mesclun
• 1 tablespoon aged sherry wine vinegar
• 1 tablespoon extra virgin olive oil

Recipe

• 1 preheat the oven to 350°. spread the bread crumbs on a rimmed baking sheet and bake for about 5 minutes, or until lightly toasted.
• 2 transfer to a bowl and stir in the 4 tablespoons of melted butter. leave the oven on.
• 3 in a large bowl, whisk the eggs with the milk and season with salt and pepper. in a large cast-iron or nonstick ovenproof skillet, melt the remaining 1 tablespoon of butter in the olive oil; swirl the pan to coat the bottom and side.
• 4 add the garlic and cook over low heat, stirring occasionally, until golden, about 4 minutes. add the spinach and stir with tongs until slightly wilted.
• 5 drain off any liquid and spread the spinach evenly in the pan and sprinkle with the lemon juice.
• 6 pour the eggs over the spinach and cook over moderately low heat until the bottom begins to set, about 4 minutes.
• 7 sprinkle the top with the buttered bread crumbs and transfer the pan to the oven. bake for 15 to 20 minutes, or until the frittata is just set.
• 8 in a large bowl, toss the mesclun with the vinegar and extra-virgin olive oil and season with salt and pepper.
• 9 loosen the frittata with a spatula and slide it out onto a large plate, bread crumb side up.
• 10 alternatively, cut the frittata into 8 wedges in the pan. serve the frittata warm or at room temperature with the mesclun salad.