I love eggs. I love spinach. Eggs + spinach = nomnomnom! My plan for dinner last night was shrimp skewers & salad. Unfortunately, the spinach salad mix was starting to wilt. It hadn’t gone bad, but I’m picky about crisp greens, and it just wasn’t good for salad. So, I made a different side dish for the boys and decided to salvage the spinach by chopping it up and making a frittata for breakfast.

Spinach frittata

If I may say so, it was delicious! (I had to try a bite of it before I could post it here for you, of course). 😉

Besides being yummy, it was unbelievably simple. I used almost a whole package of spinach salad (shame on me for not eating it sooner, but I digress), 9 eggs and about a cup of shredded cheese.

I beat the eggs with a bit of water to help them fluff, then sprinkled the chopped spinach on top. (In retrospect, I might have mixed it in, but it turned out ok as a layered dish.) I added a few sprinkles of salt & pepper and baked it in a square casserole dish for about 40 min. I added a couple of handfuls of shredded cheese (I estimated about a cup’s worth) as soon as it came out of the oven, so it would melt nicely on top.

I tried a bite (for your benefit, of course 😉 )  and declared it a success! Enjoy!