Happy Belated Valentine’s Day blogworld! Steph here to recap my Valentine’s Day and share a recipe!
Last night, my friend Gretchen hosted a Valentine’s Day dinner for 15 of her lovely girlfriends. She was a super hostess, and made some yummy food for us to devour (which we certainly did)! I’ll post a few pics, and since she’s in Eating Club, I’ll see if I can get her to write a guest post sometime (HINT HINT).
Speaking of dinner with girlfriends, every Tuesday I have dinner with my roommate Carly, and my neighbor, Ann. Why Tuesday you ask? Well it’s Biggest Loser Night! Ann and I started the tradition of watching The Biggest Loser (TBL) together back in 2008. However, we didn’t actually watch it together- she was living in Kansas at the time, and we g-chatted throughout each episode. A bit of history about Ann: she was one of the first people I met in DC, and she quickly became one of my closest friends. She and I lived together (twice), then she lived in Kansas for a year, and we are currently neighbors! Now that we are back in the same city, every Tuesday Ann and I make a delicious meal and watch TBL.
This week, Ann suggested breakfast for dinner. Um, yes please!
So, we divvied up the meal: Ann would make some pancakes, Carly would fry up some bacon and bring fruit and OJ, and I would make a frittata.
Something you’ll learn about me is that I like to find new recipes to try. So, the first thing I did was check out Tastespotting. This is usually my go-to site for recipes, since the food on there just looks SO PRETTY I WANT TO MAKE IT ALL!
I found lots of recipes for frittatas, but decided that this was something I could create on my own. The result: a delicious frittata, Steph’s way. Apologies for the dark photos; my apartment doesn’t have the best lighting!
Steph’s Spinach and Goat Cheese Frittata
1/2 onion, chopped
1 medium and 1 small red potato, cubed
2 T olive oil
6 egg whites
1/2 cup milk
1/4 cup Parmesan cheese, shredded
salt + pepper
2 cups spinach
3 slices pancetta
2 oz goat cheese
1.) Preheat oven to 350°F.
2.) Heat oil in a cast iron skillet and add the onions. Cook over medium-low heat until softened.
3.) While the onions are sautéing, cook the potatoes in the microwave in a tupperware with some water for 2 minutes (Thanks for the shortcut Kristin!).
4.) Add the potatoes to the onions, and let them brown a little.
5.) Add the spinach to the skillet, and allow to wilt. Turn off the heat.
6.) Tear the pancetta into small pieces and add to the skillet.
7.) In a medium sized bowl, whisk the eggs, egg whites, milk, and Parmesan cheese. Season with salt and pepper. Pour the eggs into the skillet.
8.) Bake for 20-25 minutes.
9.) When the eggs are set, crumble the goat cheese on top, and bake for another 5 minutes, until the cheese is slightly melted.