Frittata with Spinach and Cheese (Frittata di...

Here's another one from Mario Batali, my oldest son's favorite chef. I like this idea because my youngest son loves spinach, but the rest of us could take it or leave it. As a result, we don't fix it at home much. But a recipe like this incorporates this ingredient into a dish that we'd all eat and enjoy together!

(I would replace the sheep's milk cheese with something more readily available, since time and money are an issue for us!)

Frittata with Spinach and Cheese (Frittata di Spinaci e Cacio)

-- Molto Italiano: 327 Simple Italian Recipes to Cook at Home, by Mario Batali

Makes 4 servings.

2 pounds spinach, tough stems removed and rinsed well

2 Tbsp. extra-virgin olive oil

1 onion, finely chopped

8 large eggs

1/4 cup grated cacio di roma or other sheeps' milk cheese

1/4 cup freshly grated parmigiano-reggiano

salt and freshly ground black pepper

1. Bring 6 quarts of water to a boil in a large pot, and add 2 Tbsp. salt. Set up an ice bath next to the stove. Plunge the spinach into the boiling water and cook for 2 minutes. Drain and transfer to the ice bath until chilled.

2. Remove the spinach from the ice bath and drain in a colander, then place between 2 plates & squeeze out the excess liquid. Place in a kitchen towel and twist to dry further, then place on a cutting board and finely chop.

3. In a 9" nonstick saute pan, heat the olive oil over med-high heat until hot. Add the onion and cook, stirring, until soft, about 5 minutes.

4. Meanwhile, in a med. bowl, beat the eggs to blend. Add the spinach, cheeses and salt and pepper to taste and mix well to combine.

5. Pour the egg mixture into the skillet and cook until the bottom has set, about 5 minutes. Hold a flat plate over the pan and invert the frittata onto the plate, then slide it back into the pan. Cook until just set, about 5 minutes more, and serve hot.