Spinach, Almond, Raisin Frittata

Serves 3 to 4



12 oz baby spinach
Extra-virgin olive oil (preferably first cold-pressed)
1 medium onion, cut into 1-inch dice
Salt and fresh-ground black pepper
2 large garlic cloves, minced
1/2 teaspoon fresh thyme leaves, or more to taste
1/3 cup golden raisins
1/2 cup toasted, crushed, and salted almonds
5 large eggs plus 1 egg white
1/2 cup whole milk
1/4 teaspoon each salt and fresh-ground black pepper
1/2 cup fresh grated Parmigiano-Reggiano, Asiago or Pecorino-Romano cheese
1/2 cup crumbled feta cheese

1. Preheat oven to 350 F. Chop the spinach. Film a 10-inch skillet (with an ovenproof handle) with oil, and heat over medium high. Add the onions and a little salt and pepper. Sauté them to golden brown.
2. Stir in the garlic and then stir in the spinach in 2 batches. As the first batch wilts, add the second. Stir over medium high until all the leaves wilt. Stir in the thyme, raisins, and nuts, and remove the pan from the heat.
3. Beat together the eggs, milk, salt, pepper, and 2/3 of each of the cheeses. Pour the mixture over the cooked spinach. Sprinkle with the remaining cheeses, cover with foil, and bake for 30 minutes. Uncover and bake 10 to 12 minutes more, or until a knife inserted in the center comes out with only a few bits of creamy egg and cheese clinging to it.
4. Let the frittata stand 5 to 10 minutes before cutting it into wedges. You may also serve this cold (leftovers!) or at room temperature which makes it a great dish for a party. Make two and you can eat when you and your friends wish – not when the dish is at a particular temperature.

****(Perhaps Obvious) Tips - be careful when setting the skillet out, it’s easy to forget that the handle’s hot. To make the work easy, use a large serrated knife to chop/crush the almonds.

****Frittatas are Italian omelets (they probably preceded the French omelette) that are partially cooked on the stovetop and then transferred to the oven. "Frittata" is more fun to say than omelette and requires no fancy flipping or obsessive-compulsive folding. That means you needn't suffer from any of the stress related to turning out a perfect dish or angst when it looks like a preschooler had a party on your plate.

Recipe by Cristina Paul