Spinach Frittata on Mirepoix Monday
What is more lovely than a brunch, unhurried and easy? There is something which allows you to scoot your chair back and cross your legs, take an extra bite, an extra story. One more cup of coffee. A little sip of fizzy orange. Stay a little bit. A little bit longer.
For brunch or for dinner, or for anything in between, this Frittata is easy and healthy. Plus, you can make it the night before. Warm it up or serve it cold. The Mirepoix will give your eggs a buttery texture and taste without the calories or fat.
This will make either two pie pans, or a long casserole dish. Oil your baking dishes and set your oven to 350.
In a large bowl, mix one bag of thawed Mirepoix, 12 eggs, and ½ pound of fresh or frozen spinach. Throw in ½ cup of diced bell peppers for an even fuller flavor. Give it a pinch of salt and a turn or two of ground pepper.
Pour in your pie pans or casserole dish and bake for 45 minutes.
It might puff up and then deflate. But don't worry about that! Sit back, relax, and enjoy.