Grandma Josephine’s Frittata
A few weeks ago on Coffee Talk I showed my kids fighting over mini-frittatas. It’s one way I sneak in veggies to their diet!
The fail-proof recipe belongs to my Grandma Jo, born on this day in 1922. She passed away in 2014.
A proud Italian-American, my grandma taught me how to make this frittata in college and I use the recipe all the time.
Just a hint: All ingredients are in approximations. We really don’t measure and like any good family recipe, add a little more or a little less and you won’t mess it up.A Adapt this recipe to your family’s wishes! The key to getting my kids to eat? Mini-cupcake pans that I highly recommend. Easy for lunches and easy to grab for parents who want a little protein as well! We eat these around the clock – for breakfast, or an addition to lunch or dinner.
Grandma Jo’s Frittata
8-9 eggs whisk in bowl.
One box (10 oz) frozen chopped spinach (drain & sautA(C) with pinch of salt, garlic salt or real garlic).
Optional (my kids like it and so do I!): Add cooked mild ground sausage (we choose Jimmy Dean country mild from the grocery).
Add warm ingredients to eggs with 1-2 cups of grated Italian-blend cheese.
Salt/Pepper to taste.
Add: 1/4-1/2 cup of olive oil
Stir entire mixture together.
Use you 1/4 cup to pour into mini cupcake pan (use cooking spray or oil to grease generously). Cook at 350 for about 20 minutes until center is soft and bouncy. Remove, let cool for about 5 minutes and quickly remove to avoid sticking. Also great in a pie pan to slice! (For a pie pan, cook at 350 for 30 minutes).