Thursday, October 11, 2012

"F it" Brunch (brunch foods that start with "F") Part 2

A great dish to make when you're having people over, because it doesn't create a lot of dishes. You can serve it right in the pan you cooked it in! I was inspired by a recipe from Martha Stewart, but altered it, because I wanted to use spinach instead of zucchini.


  • 1 tablespoon olive oil
  • 2/3 small onion, finely diced
  • 1/3 cup frozen chopped spinach, defrosted
  • 1/2 teaspoon dried thyme
  • Coarse salt and freshly ground pepper
  • 6 large eggs
  • 2 tablespoons cup milk
  • 1/4 cup shredded shredded white cheddar
  • 2 medium vine ripe tomatoes, cored and thinly sliced crosswise


  1. Preheat oven to 425 degrees. In a 10-inch skillet over medium heat, warm oil. Add onion,  and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, add spinach and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
  2. In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. 
  3. At this point, since I don't have a non-stick skillet, I removed the onion mixture from the pan, and oiled it well. If your pan is non-stick, you could get away with skipping this step.
  4. Pour egg mixture into pan, then add back onion mixture (or, if using non-stick, gently lift the mixture to allow eggs to coat bottom of pan). Arrange tomatoes in an overlapping pattern on top.
  5. Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.

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