How to Cook Spinach Frittata with Cilantro Chile Sauce

Serves: 4

Preparation time: 5 mins

Cooking time: 25 mins

Ingredients needed to make spinach frittata with cilantro chile sauce:

For the frittata:

• 9 large eggs
• 1 lb fresh spinach leaves, cleaned and chopped
• 2 tbsp sun-dried tomatoes, chopped
• 1 garlic clove, minced
• 1 medium onion, chopped
• 1/3 cup Parmesan cheese, grated
• 3 oz goat cheese
• 2 tbsp milk
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste

For the cilantro-chile sauce:

• 1 serrano (green) chile, seeded and stemmed
• Large handfuls of fresh cilantro, about a small bunch
• 2 garlic cloves
• 2 pinches ground cumin
• 2 tbsp freshly squeezed out lemon juice
• Dash of salt to taste
• ½ cup extra virgin olive oil

Cooking instructions for spinach frittata with cilantro chile sauce:

• Warm up your oven to 400 degrees F.
• Pour ¼ cup water into a small saucepan and cook the spinach in it, covered, for a couple of minutes or until they wilt; drain and keep it aside.
• Crack the eggs into a medium mixing bowl and add a splash of milk to it.
• Sprinkle the grated parmesan cheese on top and whisk them together into an even mixture.
• Stir in the chopped sun-dried tomatoes and season with a dash of salt as well as black pepper; set aside.
• Heat olive oil in a non-sticky, oven-proof skillet and throw in the onions.
• Saute the onions over moderate heat for about 4-5 minutes or until they turn translucent.
• Stir in the garlic and continue to saute the mixture for another minute.
• Throw in the cooked spinach and stir them all together to distribute the ingredients uniformly throughout the mixture.
• Spread it in a single layer across the skillet and pour the whisked egg mixture over it.
• Lift the edges of the spinach mixture along the sides of the pan, with a spatula, so that some of the whisked egg can flow underneath.
• Crumble some goat cheese on top of the cooking frittata and cook until it is partially cooked.
• Put the skillet into the oven and bake for about 12-15 minutes or until the frittata puffs up and turns golden brown.
• Take it out of the oven and allow to cool for about 5-10 minutes.
• While the frittata cools, prepare the sauce by adding all its ingredients into a blender.
• Pulse them into a smooth puree and adjust the seasonings as necessary; set aside.
• Once the frittata is ready, run a spatula or a sharp knife along its sides to free them from the skillet and invert on a serving plate.
• Slice into wedges and serve hot along side the cilantro-chile sauce.

Image credit: Wikimedia Commons