Spinach Frittata

As I see it, there are two avenues of success, if you will, in this cooking for one business: improvisation and/or careful planning.  I gave improvisation a shot in my last soup post.  As we all know, practice makes perfect, so here I go again.  Breakfast.  I figured if I got some proportions down (appealing to the side of me that loves to plan), it would facilitate my efforts in improvisation.  So, Kathryn-the-Planner pulled out a whole bunch of cookbooks to gather as many different frittata recipes as she could find, in hopes that she could determine the egg to filler ratio.  Well, low and behold, Mark Bittman already did the work for me: 1-2 cups of filling for every 4-5 eggs (See How to Make Everything).  

In a small, oven-safe omelet pan cook most of the way through (or reheat, if you're working with leftovers) the frittata fillings.  Meanwhile, whisk together the eggs, salt and pepper, and a handful of grated cheese.  Lower the heat to medium-low and add the egg mixture.  Let it hang out until the bottom starts to firm up, then transfer the omelet pan to a 350F oven to finish cooking in there (roughly 10 minutes, but check frequently).

In this version, I think I added spinach, onions, and parmesan cheese.  Since the onions take a little longer to cook than spinach, I started cooking them first. When they were nearly soft, I added some frozen spinach I had defrosted and squeezed dry.  As Bittman instructed, I added the egg/cheese mixture, let it set up a little bit in the pan and then transferred to the oven.  Here's where I went wrong: I let it cook too long in the oven.  Still edible, but not a masterpiece.  So be careful!  Check often! 

As you can see, I ate it with fruit and a glass of milk.  Looking at it now, if only I had added a bowl of cereal and a glass of orange juice in the photo, you would hear a voiceover at the end of this post saying, "Part of this complete breakfast," just like they did during the commercial breaks of Saturday morning cartoons.