Spinach, Dill and Fontina Frittata; Sauteed Cherry Tomatoes with Shallots; No – Knead Bread

by Jennifer

Spinach from our CSA…woo hoo!  That smallish bag turned out to be 8 somewhat-packed cups, which of course cooked down to maybe over one.  Better yet, it turned my friend Melissa, who served as chef’s assistant tonight, into a spinach devotee (another woo hoo!).  This dinner serves 4, along with No – Knead Bread on the side.

Spinach, Dill and Fontina Frittata

  • 2 TBS unsalted butter
  • 8 cups fresh spinach, stems removed, roughly torn in half or in quarters depending on size
  • 3 scallions, thinly sliced
  • 8 large eggs, preferably Omega 3 – fortified, organic, and happy
  • 1/2 cup half & half, or whole milk
  • 1 TBS fresh chopped dill
  • 1/2 tsp sea salt
  • freshly ground black pepper to taste
  • 2/3 cup diced fontina cheese

Preheat oven to 400 degrees.  Melt butter in a 10” heavy skillet that’s oven-safe.

Add spinach in batches, tossing until wilted.

Add scallions and cook with spinach for 2 – 3 minutes.

Meanwhile, whisk together eggs, half & half, dill, salt and pepper.  Stir the fontina cheese into the egg mixture,

then pour into the pan, stirring to distribute the spinach and cheese.  Let cook on the stove for another 3 – 4 minutes, until it’s bubbling, then slide pan into the oven.  Bake for 15 minutes, or until the center is solid when jiggled,

then broil for 2 minutes or so, until the frittata is puffed and golden.

Sauteed Cherry Tomatoes with Shallots – adapted from Cooking Light

  • 1 TBS extra-virgin olive oil
  • 2 large shallots, chopped
  • 2 pints cherry or grape tomatoes
  • 1/4 cup chopped parsley
  • 1/2 tsp salt
  • freshly ground black pepper to taste
  • 1 TBS balsamic vinegar

Heat oil in a large skillet over medium heat.  Add shallots and cook, stirring occasionally, for 2 – 3 minutes.

Add tomatoes and cook, stirring occasionally, for 5 minutes or until they begin to soften.

Add remaining ingredients and cook for another minute more;  serve warm.

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