SPINACH AND GOAT CHEESE FRITTATA

Ingredients

• 2 cups chopped fresh spinach
• 1/2 cup dry white wine
• 3 cloves garlic, finely chopped
• 8 large eggs
• 1 cup whipping cream
• Pinch each nutmeg, salt and freshly ground pepper
• 1 cup crumbled soft goat cheese, divided
• 3/4 cup sliced drained oil-packed sun-dried tomatoes, patted dry
• 1/2 cup sliced green onions
• Canola oil (for oiling cast iron frypan)
• Basil Drizzle

Directions

1. Preheat oven to 375°F.
2. Place spinach, wine and garlic in a medium non-stick frypan over medium heat; cook, stirring, until spinach wilts. Remove from heat.
3. Whisk together eggs, cream, nutmeg, salt and pepper until blended. Stir in spinach mixture, 1/2 cup cheese, tomatoes and green onions. Pour egg mixture into an oiled 10 inch cast iron frypan.
4. Bake until frittata is set and lightly browned, about 25 - 30 minutes. Sprinkle remaining 1/2 cup cheese over frittata. Cut into wedges and serve drizzled with Basil Drizzle.

Ingredients

• ​1 cup fresh basil leaves
• 1 cup fresh spinach leaves
• 1/2 cup canola oil
• 1/4 cup white wine vinegar
• 2 tbsp finely chopped shallot
• 1 tbsp liquid honey
• Pinch each cayenne pepper and salt

Yield: Makes about 1 cup.

Directions

1. Cook basil and spinach in boiling water for 30 seconds; drain. Cool basil and spinach immediately in ice water; drain.
2. Place basil, spinach, oil, vinegar, shallot, honey, cayenne pepper and salt in a mini food processor; process until smooth. May be refrigerated for up to 24 hours. Stir before using.