Dinner with leftovers: spinach and goat cheese frittata

You can’t really go wrong with frittatas. They can be eaten any time of the day, at any temperature, anywhere (tableside, at a picnic, grabbed on the go). They can be made in under 20 minutes, making them ideal for a quick but substantial snack or mid-week meal. They’re invaluable for emptying your fridge and making use of unloved, wilting, on the brink of being trashed vegetables. A kitchen sink kind of frittata is not hard to imagine and, with the right amount of seasoning, would be amply satisfying. Though they may be brethren, omelets and scrambled eggs are nowhere near as versatile.  Or pretty.

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Spinach and goat cheese frittata
— makes 2 servings —

4 eggs + 4 egg whites
2 large handfuls of spinach
2-3 oz. fresh goat cheese, crumbled
salt and freshly ground black pepper

Beat eggs and egg whites well.  Season with salt and pepper, and add a splash of milk or cream if desired. Over medium heat, coat the bottom of a nonstick, ovenproof skillet with just enough oil. When the oil is hot, pour in the egg mixture. Add spinach and press down gently.  Let cook for 8-10 minutes, or until about two-thirds finished (the center should still wiggle). Sprinkle goat cheese on top and finish under the broiler for 5 minutes, until the middle just sets.  Slide onto a plate, cut into wedges, and serve.

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