On one of his early pandemic shopping trips James brought back a big tub full of fresh baby spinach expecting that we would find some uses for it. He was right, and it has since become a staple of his biweekly grocery runs. We have not only been looking for recipes in which to use it, but have also started putting it by the handful on our sandwiches in lieu of lettuce.
I originally found the recipe for this frittata from Food52 on a listicle from Huffington Post called "The Only 40 Egg Recipes you'll ever need" (I have prepared some of the others which you can find here). The frittata called for chorizo but I just used regular sausage because it was what we had. I used canned chickpeas, and didn't roast the red pepper (even though James actually kind of likes to do that). I sautéed the pepper instead along with the onions and garlic.
The meal was quick, relatively easy, filling and delicious.
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