There is nothing as "comfort-food yummy" as a lovely frittata. This morning, it was just what Jamie and I needed after a busy week at the International Quilt Festival in Houston. Since I had been gone for a week I was unsure of what remained in the refrigerator, but I found plenty of good things to make a delicious frittata, and even enough for 2 mornings!
5 eggs, beaten
1/4 cup roasted fresh pumpkin, mashed
3 tablespoons roasted red pepper hummus
1/4 cup shredded cheddar cheese
1 bunch fresh spinach, triple-washed, stems removed
Individual baking dishes, rubbed with butter
Preheat oven to 350'F.
In a large pot, heat about 6 cups of water to boiling. Add spinach and blanch for approximately one minute. Remove from heat and drain spinach leaves. I spun them in my salad spinner to remove as much moisture as possible. Allow to cool.
Beat eggs and add half the pumpking mixture, beat until well-mixed. Pour egg mixture into equal portions in the baking dishes. Add a sprinkle of shredded cheese to each dish. Add remaining pumpkin in equal portions to each dish. Add a spoonful of the hummus in small "clumps" to each dish.
Once the spinach is cooled, pick up handfulls and squeeze the excess moisture from the leaves. Place on a cutting board and slice it into 1/4 inch cross cuts. Separate the spinach loosely, then add to each dish.
Finish with the remaining shredded cheese in equal portions over the surface.
Place the dishes on a cookie sheet or shallow pan that has been covered with parchment paper.
Bake for 17 to 18 minutes, then turn the oven to broil to finish the tops. Serve while hot.
You may wish to add a dollop of creme fraiche to each dish.
This is great for any meal!